Southwestern Chicken and Rice Casserole

Ingredients

• 1 can (15 Oz.) Black Beans, Drained And Rinsed
• 1 can (10.75 Oz.) Cream Of Chicken Soup (I Use Low Fat, Low Sodium Cream Of Chicken Soup)
• 1 cup Water
• 1 cup Thick And Chunky Salsa
• ¾ cups Uncooked Long-grain White Rice
• ½ teaspoons Onion Powder
• 1 can (11 Oz.) Mexican-style Corn, Drained
• 4 whole Skinless, Boneless Chicken-breast Halves
• ½ packages (.7 Oz.) 40% Less Sodium Taco Seasoning Mix
• ½ cups Shredded Mexican Cheese Blend (I Use Reduced Fat Mexican Cheese Blend)
• ¾ cups Sliced Green Onions To Sprinkle Over Top (optional)

Preparation Instructions

Spray a 13x9x2-inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared baking dish.

Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.

Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.

Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done. (It actually takes 1 hour, 15 minutes to cook in the casserole dish I use. I uncover the dish after 1 hour.)

When the casserole is fully cooked, sprinkle with cheese (I return the dish to the oven for about 5 minutes to let the cheese melt). Then remove from oven and sprinkle green onions over the top, if desired. Serve.

Makes 4 servings.