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.
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)
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.