Easy Mexican Chicken and Rice Casserole
yield: 10
total time: 60 minutes
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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