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Fiesta chicken and rice casserole
One dish fiesta casserole that will spice up any weeknight.
SERVES
3
TO
4
Ingredients
- 3/4 cup long grain white rice
- 1 can (284 milliliter) cream of chicken soup
- 1 1/3 cup water
- 1 can drained and rinsed black beans
- 2 tablespoons chopped coriander
- 1.5 cups chopped green and red peppers (use whatever fresh/frozen veggies you like)
- 1/2 cup frozen/canned corn
- 3/4 cup tomato salsa
- 455 grams chicken breast, cut into cubes
- 1 cup monterey jack cheese
Directions
- Preheat oven to 400 degrees.
- In a 13X9 baking dish, combine rice, soup, water, black beans, and coriander. Stir until well combined, and smooth out to create one even layer.
- Top with vegetables, followed by salsa and chicken.
- Cover with aluminum foil and bake for 45 minutes.
- Remove aluminum foil, top with cheese and bake for an additional five minutes until cheese is melted and slightly golden.
