Ricey Chicken

Cheesy Chicken & Rice Casserole

Made: January 11, 2011

Ingredients:

1 can (18.5 oz) Progresso® chicken enchilada soup

3/4 cup water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 can (15 oz) Progresso® black beans, drained, rinsed

1 box (9 oz) Green Giant® Niblets® frozen corn

1 package (1 lb) boneless skinless chicken breast halves

1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Directions: 

 - Heat the oven to 375°F.

- In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn.

- Top with chicken. 

- Cover & bake about 30 minutes.

- Stir rice around chicken.

- Top with cheese.

- Bake uncovered 5 to 10 minutes or until cheese is melted.

I had to tweak the recipe a bit as I couldn't find the chicken enchilada soup ... so I substituted that for Chicken Tuscany. I also used any brand of frozen corn & black beans. I had a little bit of a mishap while cooking. My middle chicken breasts were still pink all over while only the outside breasts were cooking. Turns out that when I ripped my foil while putting it back on to cook for another 30 minutes (My one fear is serving raw chicken) it worked a lot better. Everyone said it was delish! So that makes me happy. :)

(Recipe used came from Pillsbury)