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    • Amanda Angel

      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

    • Amie Friesen

      Mexican Chicken and Rice Casserole. One of my favorite dinners, and so easy!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) 3 pounds frozen boneless,skinless chicken breasts (6 breasts) 1 cup shredded cheddar cheese Tips Also good with light sour cream! Directions 13x9 in glass casserole dish with cooking spray wisk soups, water and taco seasoning in bowl then pour into bottom of dish sprinkle rice over soups place chicken breasts FROZEN over soup and rice pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top. Cover with foil, bake 350 degrees 1 hour,40 min. remove foil, sprinkle shredded cheese over to melt.

    • Tracy Fish

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

    • Susan M

      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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