Mexican Rice & Black Bean Casserole (with Chicken)

340 grams dry rice (dry 1½ cups)
3 cups chicken broth
1 can (16 ounce) refried beans
375 grams cooked chicken breast (cubed, about 3 cups cooked cubed or shredded, I used a Rotisserie chicken)
1 can (10 ounce) enchilada sauce
1 can (10.75 ounce) condensed cream of chicken soup (undiluted)
1 can (4 ounce) chopped green chiles
1 can (14 ounce) black beans (rinsed and drained thoroughly)
8 ounces cream cheese (cut into small cubes)
Salt & ground pepper
3 to 4 green onions, thinly sliced
16 ounces shredded cheese (divided, use Mexican blend)

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