Mexican Rice & Black Bean Casserole with Chicken


1½ cups dry rice
3 cups chicken broth
1 (16 oz.) can refried beans
3 cups cooked chicken breast cubed
1 (10 oz.) can enchilada sauce
1 (10.75 oz.) can condensed cream of chicken soup
1 (4 ounce) can chopped green chilis
1 (14 ounce) can black beans (rinsed and drained thoroughly)
8 oz. cream cheese (cut into small cubes)
Salt & ground pepper
3 to 4 green onions, thinly sliced
16 oz. Mexican blend shredded cheese, divided


1. Preheat oven to 350F.

2. Prepare rice according to package instructions, replacing the water with the chicken stock.

3. Spray a 9 x 13-inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish.

4. In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chilis, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans.

5. Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.