Cheesy Southwest Chicken and Rice Casserole

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 stock
1
package (20 oz) boneless skinless chicken breasts
1
can (19 oz) Old El Paso™ red enchilada sauce SAVE $
1
cup shredded Cheddar cheese (4 oz)

Steps

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  • 1
    Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, stock and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.

  • 2
    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.

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