Poultry

Mexican Chicken and Rice Casserole is for Dinner.

Mexican Chicken and Rice Casserole takes 10 minutes to prepare.

Mexican Chicken and Rice Casserole takes 110 minutes to cook.

Mexican Chicken and Rice Casserole makes 12 servings.

The ingredients for Mexican Chicken and Rice Casserole are:

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 pounds frozen boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

Here is how you make Mexican Chicken and Rice Casserole:

Preheat the oven to 350. Coat a 13x9 inch glass casserole dish with cooking sprayIn a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

The nutritional information for Mexican Chicken and Rice Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 269.9

• Total Fat: 5.1 g
• Cholesterol: 79.3 mg
• Sodium: 546.4 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 3.8 g
• Protein: 34.4 g

Mexican Chicken and Rice Casserole is Mexican cuisine.