Easy Mexican Chicken and Rice Casserole

• Meat

  • 3 cups Chicken

• Produce

  • 1 can Black beans
  • 1 4 oz can Green chiles
  • 3 Green onions

• Canned Goods

  • 1 10.75 oz cream of chicken soup
  • 3 cups Chicken stock or broth
  • 1 16 oz can Refried beans

• Pasta & Grains

  • 1 1/2 cups Rice

• Dairy

  • 12 oz Cheese
  • 8 oz Cream cheese

• Prepared

  • 1 10 oz can Enchilada sauce

Found on momontimeout.com

Description

Ingredients

• 1½ cups rice, uncooked
• 3 cups chicken stock or broth
• 1 16 oz can refried beans
• 3 cups cubed or shredded chicken (I used a Rotisserie chicken)
• 1 10 oz can enchilada sauce
• 1 10.75 oz cream of chicken soup
• 1 4 oz can chopped green chiles
• 1 can 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)

Directions

• Prepare rice according to package instructions, replacing the water with the chicken stock.
• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish with cooking spray and spread the refried beans on the bottom of the dish.
• Combine rice, chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and 8 oz of the shredded cheese in a large bowl. Spread on top of the refried beans.
• Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
• Serve immediately.