Easy Mexican Chicken and Rice Casserole Recipe


1½ cups rice, uncooked

3 cups chicken stock or broth
1 16 oz can refried beans
3 cups cubed or shredded chicken (I used a Rotisserie chicken)
1 10 oz can enchilada sauce
1 10.75 oz cream of chicken soup
1 4 oz can chopped green chiles
1 can 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)


Get full recipe >> Easy Mexican Chicken and Rice Casserole @ momontimeout.com

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