Categories: Chicken

Ingredients

• 1 can Progresso chicken enchilada soup
• 3/4 c water
• 3/4 c uncooked regular long-grain rice
• 1/2 t cumin
• 1/4 t black pepper
• 1 can black beans, drained & rinsed
• 1 box (9 oz) frozen corn
• 1 lb. boneless, skinless chicken breasts
• 1 c shredded cheese

Directions

1. at oven to 375. In ungreased 2-qt baking dish, mix soup, water, rice, cumin, pepper, beans, and corn. Top with chicken.

2. Cover, back about 30 minutes, or until juice of chicken is clear and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5-10 minutes or until cheese is melted

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