Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Prep Time

05

Minutes

Total Time

45

Minutes

Makes

4

servings

1
can (18.5 oz) Progresso® chicken enchilada soup
3/4
cup water
3/4
cup uncooked regular long-grain white rice
1/2
teaspoon ground cumin
1/4
teaspoon ground black pepper
1
can (15 oz) Progresso black beans, drained, rinsed
1
box (9 oz) Green Giant® Niblets® frozen corn
1
package (1 lb) boneless skinless chicken breast halves
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
  1. Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.
  2. Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.