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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) Green Giant™ Niblets® 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.
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