Southwestern Chicken and Rice Casserole

This recipe is SO easy, and it tastes really good. We ate it plain the first time, but the second time we stuffed it into a couple La Flor uncooked flour tortillas. They're so much better than your generic cooked tortillas. You can also put some Western Family Mild Green Chile Enchilada sauce and cheese on top to give it the appearance of being "smothered." Of course, it's not as amazing as Costa Vida's burrito with sweet pork, but it's still good.

Southwestern Chicken and Rice Casserole

1 c. water     

1 c. thick and chunky salsa

3/4 c. uncooked long grain white rice 

1/2 tsp. onion powder

1 c. frozen whole kernel corn, thawed

1 (15 oz.) can black beans, drained and rinsed

4 skinless, boneless chicken breast halves

1/2 c. shredded Mexican cheese blend

1 (10.75 oz.) can cream of chicken soup

1. Stir soup, water, salsa, rice, onion powder and corn in a 12x8-inch shallow baking dish (I used an oval 13x9-inch (approximate) baking dish, sprayed it with nonstick cooking spray, and layered the drained black beans and rice in the bottom, then poured the rice/soup mixture over the top of that).

2. Season chicken as desired (I used low sodium taco seasoning-just rubbed the dry seasoning onto the chicken breast halves).

3. Cover and bake @ 375 degrees for 45 minutes or until chicken and rice are done (my casserole took about 1 hour, 15 minutes to cook-I uncovered the dish after 1 hour).

4. Sprinkle with cheese (I returned the dish to the oven for about 5 minutes to let the cheese melt).