Cheesy Southwest Chicken and Rice Casserole

No chopping, no fuss, just a delicious Dump Dinner. MORE+ LESS-

By Pillsbury Kitchens

September 18, 2017

cup uncooked regular long-grain white rice

can (15 oz) Progresso™ black beans, drained, rinsed

teaspoon chili powder

cup Progresso™ chicken broth (from 32-oz carton)

package (20 oz) boneless skinless chicken breasts

can (19 oz) Old El Paso™ red enchilada sauce

cup shredded Cheddar cheese (4 oz)

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1

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
2

Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Try using 1 can (19 oz) Old El Paso™ green chile enchilada sauce for a flavor twist.
Jazz it up with a squeeze of lime and a sprinkle of fresh cilantro.