EASY MEXICAN CHICKEN AND RICE CASSEROLE

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So I know you are TOTALLY going to be making this for your family, this week I assume. Here’s one think I’m going to need you to do for me….DON’T forget to CLIP the BOX TOPS found on the Old El Paso packaging (and on other General Mills products). This is the EASIEST way to earn cash for your schools and trust me on this, they NEED IT.

Ingredients

1 1/2 cups rice uncooked
3 cups chicken stock or broth
16 oz refried beans
3 cups cubed or shredded chicken I used a Rotisserie chicken
10 oz enchilada sauce
10.75 oz cream of chicken soup
4 oz chopped green chiles
1 black beans , rinsed and drained thoroughly
8 oz cream cheese , cut into small cubes
3 green onions , thinly sliced
12 oz shredded cheese , divided (I used a Mexican blend)

Instructions

Prepare rice according to package instructions, replacing the water with the chicken stock.
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish with cooking spray and spread the refried beans on the bottom of the dish.
Combine rice, chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and 8 oz of the shredded cheese in a large bowl. Spread on top of the refried beans.
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for full instruction please see : www.momontimeout.com