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Christine

Southwest Chicken and Rice Casserole

Ingredients
  

  • 4 c. cooked white rice
  • 1 can 15.25 oz. black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 can 4 oz. diced green chiles
  • 1 can 12.5 oz. Swanson® Premium Chicken
  • 1 can 10 oz. red enchilada sauce
  • 1/4 c. sour cream
  • 2 oz. cream cheese softened
  • 1 1/2 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 1 c. Pace® Picante Sauce
  • 1 c. shredded Mexican cheese blend

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8" baking dish with nonstick cooking spray. Stir all ingredients, except the shredded cheese, together in a large bowl.
  2. Spread into prepared pan (pan will be full) and bake, covered with aluminum foil for approximately 35-40 minutes, or until heated through. Remove the foil, sprinkle with cheese and place back in the oven for about 5 minutes, or just until cheese is melted. Serve with sliced jalapeños, diced tomatoes, sour cream, crushed tortilla chips, etc.