Chicken Taco Casserole

112.0 gram(s) Chicken - Extra Lean Ground chicken
0.5 cup Brown Rice, long grain
0.5 cup diced tomatoes with green chilies
130.0 Grams Beans, black
0.5 cup Campbell''s Fiesta Nacho cheese soup
1.0 tsp Minced garlic
2.0 tsp Lawry's Taco Seasoning
1.0 oz Tortilla Chips
0.33 cup Great Value Finely Shredded Fiesta Blend Cheese
1.0 tbsp Cilantro, dried (can also use fresh)

Brown chicken in skillet, add garlic and taco seasoning, (reserving 1 Tbsp for rice). Set aside. Cook rice according to package directions, halfway through cooking, add 1 can diced tomatoes with green chilies and 1 tsp dried cilantro. Set aside until all liquid is absorbed. Drain and rinse black beans. Pour black beans in bottom of casserole and arrange to cover bottom. Add cooked rice, do not mix, layer rice over beans. Add cooked chicken in layer over rice. Mix 1/2 cup warm water with can of cheese soup. Pour soup/water mixture over layered chicken and rice. Allow to soak in. Crush tortilla chips to make 1 cup. Spread crushed chips over soup. Sprinkle all with shredded cheese. (If you want it hotter, you can add a few jalapeño slices over cheese or add to chicken.) Bake in 400 degree oven for 20-30 minutes until heated through. Serve with additional chips and sour cream and salsa as garnishes.

Serving Size: 4 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user ELLIE32526.