Wednesday, September 4, 2013

Mexican Chicken Rice


1 can cream mushroom soup
1 can cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel tomatoes
1-1/2 c rice
1 pkg taco seasoning
green onions, chopped (optional)
3 lbs frozen chicken breasts (6 breasts)
1 c shredded cheese

Preheat oven to 350.
Coat 13x9 casserole dish with spray.
Whisk together soups, water and taco seasoning. Pour into bottom of dish.
Sprinkle rice over soups. Place chicken breasts (still frozen) on top.
Pour beans and tomatoes over chicken. Sprinkle on onions.
Cover with foil and bake 1 hour and 40 minutes.
Remove foil, sprinkle on cheese.
Bake another 10 minutes.

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