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Mexican Rice & Black Bean Casserole (With Chicken)

Here's how you make Mexican Rice & Black Bean Casserole (With Chicken)
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  • Servings: 8
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 340 grams dry rice (dry 1 1/2 cups)
  • 3 cups chicken broth
  • 1 can (16 ounce) refried beans
  • 375 grams cooked chicken breast (cubed, about 3 cups cooked cubed or shredded, I used a Rotisserie chicken)
  • 1 can (10 ounce) enchilada sauce
  • 1 can (10.75 ounce) condensed cream of chicken soup (undiluted)
  • 1 can (4 ounce) chopped green chiles
  • 1 can (14 ounce) black beans (rinsed and drained thoroughly)
  • 8 ounces cream cheese (cut into small cubes)
  • Salt & ground pepper
  • 3 to 4 green onions, thinly sliced
  • 16 ounces shredded cheese (divided, use Mexican blend)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prepare rice according to package instructions, replacing the water with the chicken stock.

  • Step 2: Preheat oven to 350F.

  • Step 3: Spray a 9 x 13 inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish.

  • Step 4: In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans.

  • Step 5: Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.

  • Step 6: Serve immediately.

We hope you enjoy this recipe!

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