Cheesy Chicken And Rice Casserole Recipe

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)

Preparation

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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