Ingredients
3 cups chicken cooked and chopped or shredded
2 cups instant rice (I use @minutericeus )
21 oz @campbells cream of chicken soup (2- 10.5
oz cans)
1 cup sour cream
15.25 oz canned corn drained (1 can)
15 oz canned black beans drained and rinsed (1 can)
10 oz @roteltomatoes (1- 10 oz can)
2 cups chicken broth
3 tablespoons taco seasoning
1 cup Mexican blend cheese
Toppings (optional)
chopped cilantro
Crushed tortilla chips
Sour cream
Guacamole
Directions
Preheat oven to 350°F.
Add the cream of chicken soup, sour cream and taco seasoning to a large bowl and mix until combined. Then stir in the broth until smooth.
Next add the chicken, rice, ROTEL, corn and black beans to the mixture and mix to combine. Pour mixture in a 9x13" baking dish and top with cheese.
Bake covered for 40 minutes, then uncover and continue to bake 10-15 minutes or until the sides are bubbly and the casserole is cooked through.
Top with your choice of chopped cilantro, crushed tortilla chips, and sour cream. Enjoy!
Learned about this recipe from EasyFamilyRecipes on Instagram.