About this Recipe
I love one-pot recipes. I wanted to share one of my absolute favorites. This Cheesy Chicken and Rice Casserole is one of our family’s favorites. It has all the greats, rice, chicken and of course cheese. Such a crowd-pleaser.
Ingredients:
- 1 can (18.5 oz) 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) 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)
- 1 Jalapeno, seeded, diced finely
Instructions:
- Heat the oven to 375°F. In an ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, jalapeno, beans, and corn. Top with chicken.
- Cover; bake about 30 minutes or until the juice of the chicken is clear when the center of the 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.
