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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