#97 Mexican Chicken and Rice


      2 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
      2-4 pounds frozen boneless, skinless chicken breasts
                  1 cup shredded cheddar cheese


Preheat the oven to 350.
Coat a 13×9 inch glass casserole dish with cooking spray
In 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.
Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
This turned out really well. I think next time I’ll add a little less water and cube up the chicken.


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