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  • Amber Allen

    Mexican Chicken Rice Casserole 1 can fat free cream mushroom soup 1 can fat free cream chicken soup 1 can water 1 can black beans, drained and rinsed 1 can Rotel diced tomatoes with chilies 1 1/2 c rice 1 pkg taco seasoning cilantro and green onions chopped (optional) frozen boneless,skinless chicken breasts shredded cheddar cheese

  • Tracy Fish

    Mexican chicken and rice casserole Recipe - This was amazing and so easy. You even use frozen chicken breasts, no need to defrost!

  • Connie Vega-Garcia

    Mexican Chicken and Rice Casserole. One of my favorite dinners, and so easy! Ingredients 1 can fat free cream mushroom soup 1 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 cilantro and green onions chopped (optional) 3 pounds frozen boneless, skinless chicken breasts (6 breasts) 1 cup shredded cheddar cheese Directions Preheat the oven to 350. Coat a 13x9 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, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

  • Susan Mailey

    Mexican Chicken Casserole- pic links to pin, but bonus : crock Pot Mexican chicken variation! 4-6 frozen chicken breasts bag of frozen peppers and onions pkg of taco seasoning 1 can cream of chicken soup 1 can Rotel tomatoes Place frozen chicken in bottom of slow cooker. Sprinkle with taco seasoning. Top with frozen onions and peppers. Mix cream of chicken soup and Rotel tomatoes together and then pour over the top. Cook on LOW 6-7 hrs. Serve over cooked yellow rice. Enjoy!

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