#97 Mexican Chicken and Rice

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      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

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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.
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Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
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Pour the beans and tomatoes over the chicken.
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Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
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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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