Cheesy Southwest Chicken and Rice Casserole

Cheesy Southwest Chicken and Rice Casserole
Preparation time
5 mins
Cooking time
60 mins
4 people

Cheesy Southwest Chicken and Rice Casserole.

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


Cheesy Southwest Chicken and Rice Casserole


  • 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)


  1. 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.
  2. 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.

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