Recipe

Mexican Chicken and Rice Casserole

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c. rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless, skinless chicken breasts
shredded cheddar cheese

Directions:
Spray cooking spray on your 13X9 glass casserole dish. Then whisk the soups, water and taco seasoning in a bowl. Then pour into the bottom of the casserole dish. Sprinkle rice over the mixture. Then place chicken breasts (frozen) over soup and rice. Then pour the beans and tomatoes over the chicken (and the cilantro and green onions, if desired).
Cover with foil and bake at 350 for 1 hour, 40 min.
Remove foil and sprinkle shredded cheese over and melt.

Number of servings:12....so you could make it and freeze a portion of it or half the recipe.