EASY MEXICAN CHICKEN AND RICE CASSEROLE
Like Mexican food? Then you've gotta try this Mexican Chicken and Rice Casserole! Full of classic Mexican flavors in an easy weeknight package!
Servings: 10 servings
Ingredients
- 1 1/2 cups rice uncooked
- 3 cups chicken stock or broth
- 16 oz refried beans
- 3 cups cubed or shredded chicken I used a Rotisserie chicken
- 10 oz enchilada sauce
- 10.75 oz cream of chicken soup
- 4 oz chopped green chiles
- 1 black beans , rinsed and drained thoroughly
- 8 oz cream cheese , cut into small cubes
- 3 green onions , thinly sliced
- 12 oz shredded cheese , divided (I used a Mexican blend)
Instructions
- Prepare rice according to package instructions, replacing the water with the chicken stock.
- Preheat oven to 350F.
For full instructions and nutrition facts kindly visit momontimeout.com.
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