CHEESY CHICKEN AND RICE CASSEROLE

Cheesy Chicken and Rice Casserole image

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

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