Mexican Chicken & Rice Casserole
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New recipe! Okay, okay, it's been a while since my last recipe post. Thought I would share this because it's really easy, and supposedly you can make this with FROZEN chicken breasts--no thawing required. I say "supposedly" because I hadn't the heart to really cook the chicken from frozen. I just couldn't take the chance that it wouldn't work out. lol But according to the site that I'd gotten this from (via Pinterest), it is perfectly fine. People have also left comments on said site saying that they had great results cooking from frozen.
Anyway, this is a Mexican Chicken & Rice Casserole. It really is delicious. The hubs loved it. I loved it.
Mexican Chicken & Rice Casserole
Ingredients:
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese
Instructions:
13x9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.
Tips & Mods
- I didn't cook my chicken from frozen.
- I also added a can of corn
- I used parboiled rice, some said they'd used instant.
- I only cooked my casserole for an hour and 15 minutes (since I hadn't started with frozen chicken)
- Also, I ended up have to cut up the chicken so that they could be served taco-style. I think this recipe would do VERY well in the crockpot (cook on low for 7-8 hrs, high 4-5), and the breasts will basically shred on their own. That's how I will cook it next time.
Enjoy!
Recipe found HERE.Anyway, this is a Mexican Chicken & Rice Casserole. It really is delicious. The hubs loved it. I loved it.
Just before putting in the oven
Just out of the oven
Served over flour tortillas. I wanted to put avocado on this, but mine hadn't ripened yet. Salso and/or sour cream I put on the leftovers. Don't know why I hadn't thought of that initially. Tasted even better!
Mexican Chicken & Rice Casserole
Ingredients:
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese
Instructions:
13x9 in glass casserole dish with cooking spray
wisk soups, water and taco seasoning in bowl then pour into bottom of dish
sprinkle rice over soups
place chicken breasts FROZEN over soup and rice
pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.
Cover with foil, bake 350 degrees 1 hour,40 min.
remove foil, sprinkle shredded cheese over to melt.
Tips & Mods
- I didn't cook my chicken from frozen.
- I also added a can of corn
- I used parboiled rice, some said they'd used instant.
- I only cooked my casserole for an hour and 15 minutes (since I hadn't started with frozen chicken)
- Also, I ended up have to cut up the chicken so that they could be served taco-style. I think this recipe would do VERY well in the crockpot (cook on low for 7-8 hrs, high 4-5), and the breasts will basically shred on their own. That's how I will cook it next time.
Enjoy!
