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Cheesy Southwest Chicken and Rice Casserole Recipe

Cheesy Southwest Chicken and Rice Casserole
Source: Pillsbury

Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 teaspoon chili powder
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 package (20 oz) boneless skinless chicken breasts
  • 1 can (19 oz) Old El Paso™ red enchilada sauce 
  • 1 cup shredded Cheddar cheese (4 oz)
PREP TIME
5m 		COOK TIME
55m 		TOTAL TIME
1h
YIELD
4 servings

Instructions

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
  • Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Dinner

A recipe from Pillsbury

https://www.flyers-on-line.com/data/recipes/3982/cheesy-southwest-chicken-and-rice-casserole.jpg

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