Cheesy Chicken and Rice Casserole

  • Prep Time 5 min
  • Total Time 45 min
  • Servings 4

Ingredients

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) frozen corn
1
package (1 lb) boneless skinless chicken breast halves
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)

Directions

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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
596
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
41%
Cholesterol
119mg
40%
Sodium
1005mg
42%
Potassium
751mg
22%
Total Carbohydrate
61g
20%
Dietary Fiber
6g
24%
Sugars
3g
Protein
45g
% Daily Value*:
Vitamin C
7%
7%
Calcium
28%
28%
Iron
15%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.