Easy Mexican Chicken and Rice Casserole
Directions
- 1Start by adding two bags of Knorr Spanish Rice to a casserole dish.
- 2Add one container of Swanson Chicken Broth to the rice.
- 3Add two tablespoons of vegetable oil.
- 4Add one can of drained black beans.
- 5Put on latex gloves and cut up two large chicken breasts into bite-sized pieces. Discard any excess fat.
- 6Place the chicken pieces in a separate glass dish.
- 7Add one container of Taco Bell Original Taco Seasoning Mix on top of the chicken.
- 8Mix the seasoning into the chicken using your gloved hands.
- 9Add the chicken to the rice and broth mixture.
- 10Stir to submerge all ingredients.
- 11Add one 16 ounce jar of On the Border Medium Salsa.
- 12Cover with foil or a casserole lid. Bake at 375 degrees for 45 minutes.
- 13After 45 minutes, remove and top with 1/4 cup of Old El Paso Spicy Queso Blanco Sauce and 2 cups of Kraft Mexican shredded cheese.
- 14Add jalapeño wheels (optional).
- 15Bake uncovered for another 10 minutes.
- 16Serve and enjoy!
Ingredients
- 2 bags Knorr Spanish Rice
- 1 container Swanson Chicken Broth
- 2 tablespoons vegetable oil
- 1 can drained black beans
- 2 large chicken breasts
- 1 container Taco Bell Original Taco Seasoning Mix
- 1 16 ounce jar On the Border Medium Salsa
- 0.25 cup Old El Paso Spicy Queso Blanco Sauce
- 2 cups Kraft Mexican shredded cheese
- 12 jalapeño wheels
Equipment
scissorsmixing bowllatex glovesovenspatula
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