Easy Mexican Chicken and Rice Casserole Recipe

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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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