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Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole
  • Prep 5 min
  • Total 45 min
  • Servings 4
Jump-start a deliciously easy dinner with a can of Progresso® soup!
Updated March 15, 2012

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)

Steps

  • 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.

No nutrition information available for this recipe
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