Light Mexican Chicken Casserole

Name: Light Mexican Chicken Casserole Recipe
Yield: 16
Ingredients: 2lbs boneless skinless chicken breast (cut into strips approximately 32 strips so you get 2 strips per serving); 1 can 98% Fat Free Cream of Mushroom Soup; 1 can 98% Fat Free Cream of Chicken Soup; 1 can of water; 1 can of black beans; 1 1/2 cups of instant white rice; 1/4 cup taco seasoning; 1 10oz can Rotel tomatoes & chilies; 1 cup reduced fat shredded cheddar cheese; cilantro and green onions chopped (optional)

Number of Servings: 16

Ingredients

2lbs boneless skinless chicken breast (cut into strips approximately 32 strips so you get 2 strips per serving)1 can 98% Fat Free Cream of Mushroom Soup1 can 98% Fat Free Cream of Chicken Soup1 can of water1 can of black beans1 1/2 cups of instant white rice1/4 cup taco seasoning1 10oz can Rotel tomatoes & chilies1 cup reduced fat shredded cheddar cheesecilantro and green onions chopped (optional)

Directions

Spray casserole dish with nonstick cooking spray.
Mix soups, taco seasoning, and water together and pour into bottom of casserole dish.
Pour rice over top of soup mixture.
Place chicken strips over rice (do not push them down)
Pour black beans and tomatoes on top of chicken, sprinkle green onions and cilantro on top.
Cover with foil, bake 350 degrees for 1 hour.
Check to be sure your chicken is cooked through.
Remove foil and sprinkle with cheese.
Serve once cheese has melted.

Serving Size:�Makes 16 1/2-cup servings

Servings Per Recipe: 16

Nutritional Info Amount Per Serving