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Cheesy Chicken and Rice Casserole
can (18.5 oz) Progresso™ chicken enchilada soup
cup uncooked regular long-grain white rice
teaspoon ground cumin
teaspoon ground black pepper
can (15 oz) Progresso black beans, drained, rinsed
box (9 oz) frozen corn
package (1 lb) boneless skinless chicken breast halves
cup shredded Colby-Monterey Jack cheese blend (4 oz)
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.
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.
No nutrition information available for this recipe.
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