CASSEROLES - Mexican Chicken and Rice Casserole

1 can fat free cream mushroom soup
1 can fat free cream chicken soup

Mexican Chicken and Rice Casserole

2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.

In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

Makes: 12 servings

Recipe from healthypointsrecipes.com submitted by Wanda Barclay