Cheesy Chicken and Rice Casserole

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

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( 27 Ratings)

27 Ratings

5 Stars 41%

4 Stars 37%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 5 min
Total Time 45 min
Servings 4

Ingredients

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)

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Directions

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.

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REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 4/24/2013 8:34:54 PM REPORT ABUSE SarahBea said:

Rating:

This was good but it took way longer than what ithe recipe said. After 30 minutes the chicken was barely cooked so I turned up the heat and cooked it for 20 more minutes. Then I turned it up to 425 for an additional 20 minutes. The rice was still hard. Next time I will bake at 425 the entire time and use instant rice. I also added a can of diced tomatoes with green Giles and extra cheese.

This reply was: Helpful Inspiring

Posted 11/21/2012 12:08:45 PM REPORT ABUSE mkeverett said:

Rating:

This was pretty good and very easy for a first time trying out a recipe! I tried to use brown rice, which did not work out so well. i would recommend partially cooking the brown rice before putting in the casserole to fully cook, as ours came out about 1/2 done after over an hour (may also have to do with oven temp - see other suggestions - and aluminum foil not staying on completely). We may try to add a can of Rotel (spicy tomatoes) next time to give it a little more flavor (including juices from can and reduce water accordingly). It would be a very easy recipe to manipulate to your taste buds! One thing about the recipe is that the name of the soup is different in our market - it's called cheesy chicken tortilla soup, not chicken enchilada soup.

This reply was: Helpful Inspiring

Posted 9/28/2012 4:14:36 PM REPORT ABUSE WildCherry said:

Rating:

Delicious and easy. Kids loved it. I topped it with sour cream because I put it on almost everything! It could use a little more salt though, it was a little bland.

This reply was: Helpful Inspiring