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Easy Mexican Chicken and Rice Casserole

yield: 10 total time: 60 minutes
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Ingredients

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

Nutrition

  • Calories : 450 calories
  • Carbohydrate : 28 grams
  • Cholesterol : 110 milligrams
  • Fat : 24 grams
  • Fiber : 4 grams
  • Protein : 31 grams
  • SaturatedFat : 13 grams
  • Sodium : 1150 milligrams
  • Sugar : 5 grams
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