Mexican Rice & Black Bean Casserole (With Chicken)

340 grams dry rice (dry 1½ cups)
3 cups chicken broth
1 can (16 ounce) refried beans
375 grams cooked chicken breast (cubed, about 3 cups cooked cubed or shredded, I used a Rotisserie chicken)
1 can (10 ounce) enchilada sauce
1 can (10.75 ounce) condensed cream of chicken soup (undiluted)
1 can (4 ounce) chopped green chiles
1 can (14 ounce) black beans (rinsed and drained thoroughly)
8 ounces cream cheese (cut into small cubes)
Salt & ground pepper
3 to 4 green onions, thinly sliced
16 ounces shredded cheese (divided, use Mexican blend)

  1. Prepare rice according to package instructions, replacing the water with the chicken stock.
  2. Preheat oven to 350F.
  3. Spray a 9 x 13 inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish.
  4. In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans.
  5. Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
  6. Serve immediately.

Original Recipes visit: Mexican Rice & Black Bean Casserole (With Chicken) @

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