October 16, 2008

Mexican Cheesy Chicken and Rice Casserole

This post is especially for my friend Kelly, who has apparently been craving this since I took her some last week. This is a super easy to prepare recipe and a family favorite already. It's a variation on the Campbells Chicken and Rice Casserole.


Ingredients:
1 can Campbell's Condensed Cream of Chicken Soup
1/2 cup Sour Cream
1 cup water
3 Tbsp Taco Seasoning (I usually eyeball this, so it might need more)
2/3 large can corn (drain if canned)
2/3 large can beans (drain if canned)
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts halves (I usually do 2 large ones cut up.)
1/2 cup shredded Cheddar cheese

(I prefer this with black beans, but it's good with Pinto, Kindey, and others)

Directions:
Stir the soup, sour cream, water, taco seasoning, corn, beans, and rice in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

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