Cheesy Southwest Chicken and Rice Casserole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No chopping, no fuss, just a delicious Dump Dinner.
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)
Instructions
Heat oven to 375 °F. Spray 13x9-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.
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