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Easy Chicken Casserole ~ Fiesta Chicken and Rice

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Image by Dalboz17 via Flickr

This dish is quick and easy chicken casserole.  This is not your plain jane, boring old chicken casserole, this is an upbeat delicious casserole. It can easily be put together, cooked and served in under an hour.  You can also add some extras to this casserole to make it your own. You can also use it as the stuffing for a burrito, so no matter how you cut it this is a delicious, versatile easy chicken casserole.

Mexican Chicken and Rice Casserole

serves 4

What you need:

  • 1 (10.75 ounce) can cream of chicken soup
  • 2 cup Pace® Chunky Salsa or Pace® Picante Sauce
  • 1/2 cup water
  • 1 can whole kernel corn
  • 1 C of rinsed black beans
  • 3/4 cup uncooked regular long-grain white rice
  • 4 skinless, boneless chicken breasts
  • paprika
  • 1/2 cup shredded fiesta cheese blend

What you do:

Mix your soup with the salsa, corn, beans, water and rice in a 9X9 baking dish.

Place chicken breasts on top of the mixture, and sprinkle the paprika over them.

Cook on 375 for 45 minutes or until the chicken and rice are done.  Top with cheese and let melt.

Make it a meal:

This meal is fine all by itself, but you know I don’t like to only have one thing on my plate, so I would add a side salad to this dish. Just something simple, like lettuce, tomatoes and cucumbers. I’d serve with ranch to go with mexican feel of this dish.

What did we think?

We have had this a couple times, first we did not add the beans and only used half the amount of salsa as was originally suggested in the recipe.  The rice did not cook all the way, and was very frustrating.  Once we added the extra ingredients we didn’t have any problems with the rice cooking. You can always add a little extra water to give the rice something to cook in if you don’t like the black beans.  Now that the rice cooks this is a tasty dish that the whole family enjoys.

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