Easy Mexican Chicken and Rice Casserole
Directions
- 1Start by adding two bags of Knorr Spanish rice to a casserole dish.
- 2Add an entire container of Swanson chicken broth to the casserole dish.
- 3Add two tablespoons of vegetable oil to the casserole dish.
- 4Add one can of drained black beans.
- 5Cut two large chicken breasts into bite-sized pieces and place them in a separate mixing bowl.
- 6Add one container of Taco Bell Original Taco seasoning to the chicken.
- 7Mix the chicken and seasoning until the chicken is fully coated.
- 8Add the seasoned chicken to the casserole dish.
- 9Mix all ingredients in the casserole dish with a spatula.
- 10Add one 16 ounce jar of your favorite salsa.
- 11Cover with foil or a casserole lid and bake at 375 degrees for 45 minutes.
- 12Add 1/4 cup of Old El Paso Spicy Queso Blanco.
- 13Add 2 cups of Kraft Mexican shredded cheese.
- 14Add jalapeño slices to half of the casserole (optional).
- 15Bake uncovered for 10 minutes and serve.
Ingredients
- 2 bags Knorr Spanish Rice
- 1 container Swanson Chicken Broth
- 2 tablespoons vegetable oil
- 1 can Rosarita Premium Seasoned Whole 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
- 2 cups Kraft Mexican shredded cheese
- 8 jalapeño wheels
Equipment
scissorsmixing bowlglovesspatula
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