I wanted to share another one of my absolute favorite one pot recipes. This is one that I make for my family all the time. It has all the greats rice, chicken and cheese. This dish is so amazing and it will please the entire family!

Cheesy Chicken and Rice Casserole
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 can (18.5 oz) chicken enchilada soup
  2. 3/4 cup water
  3. 3/4 cup uncooked regular long-grain white rice
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon ground black pepper
  6. 1 can (15 oz) black beans, drained, rinsed
  7. 1 box (9 oz) frozen corn
  8. 1 package (1 lb) boneless skinless chicken breast halves
  9. 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  10. 1 jalapeno, seeded, diced finely
Instructions
  1. Heat the oven to 375°F. In un-greased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, jalapeno, beans and corn. Top with chicken.
  2. 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.
Adapted from Pillsbury
Adapted from Pillsbury
Marinate Me Baby http://marinatemebaby.com/

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