Cheesy Southwest Chicken and Rice Casserole

Name: Cheesy Southwest Chicken and Rice Casserole
Ingredients: 1 cup uncooked regular long-grain white rice; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 teaspoon chili powder; 1 cup Progresso™ chicken stock; 1 package (20 oz) boneless skinless chicken breasts; 1 can (19 oz) Old El Paso™ red enchilada sauce; 1 cup shredded Cheddar cheese (4 oz)

Preparation time: 5 mins
Cooking time: 60 mins
Difficulty: moderate
Serves: 4 people

Dinner

mvchamor

May 15, 2016

Cheesy Southwest Chicken and Rice Casserole.

No chopping, no fuss, just a delicious Dump Dinner.

Cheesy Southwest Chicken and Rice Casserole

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Ingredients

Scale

1 cup uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 teaspoon chili powder
1 cup Progresso™ chicken stock
1 package (20 oz) boneless skinless chicken breasts
1 can (19 oz) Old El Paso™ red enchilada sauce
1 cup shredded Cheddar cheese (4 oz)

Instructions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, stock and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.