Southwestern Chicken and Rice Casserole

Oh.My.  I have issues with casseroles .... they rarely turn out the way I think they should.  Finally, I achieved success!!!!!!!  I found this recipe on Tasty Kitchen, and I modified it a bit to fit our family.  I've made it twice now and both times, everyone gobbles it up.  Last night, hubby actually said, "This is a really good meal."  He rarely says that, so I knew it was good!!!!!  (He usually says, "It's fine."  To him, that means he likes it.  It took me a while to figure out that It's fine really means It's good.  So for him to say It's good .... that must mean it's great!)

The original recipe is HERE.  I'll put it here the way I made it and I'll put some notes and thoughts at the bottom.

Southwestern Chicken and Rice Casserole

• 1 (15 Oz.) Can Black Beans, Drained And Rinsed
• 1 (10.75 Oz.) Can Cream Of Chicken Soup
• 1 C. Water
• 1 C. Picante Sauce
• 3/4 C. Uncooked Long Grain White Rice
• 1/2 Tsp. Onion Powder
• 1 (11 Oz.) Whole Kernel Corn Drained
• 4 Skinless, Boneless Chicken Breast Halves
• Taco Seasoning
• Cheddar Cheese

Spray a 13×9 inch baking dish with nonstick cooking spray. Spread drained black beans over the bottom of the prepared baking dish.

Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.

Lay chicken on top and generously sprinkle taco seasoning on top of the chicken.

Cover and bake at 375 degrees for 45 minutes or until chicken and rice are done.  Uncover and bake another 15 minutes.

Sprinkle with cheese and return to the oven until cheese is melted.

My Notes

- Instead of the 1 cup of water, next time I might try adding a can of petite diced tomatoes.  Maybe even the ones with green chilies.

- You can use whatever kind of salsa or picante sauce you like.

- I think this would be easy to put together ahead of time and just pop in the oven an hour before dinner.

- If you use brown rice, I'd probably add a bit more water.

- Cheese ..... again, use whatever you like.  Last night, I used a combination of mild and sharp cheddar cheese, only because that's what I already had.  Mexican cheese would be good, too.

- I think this casserole has a lot of possibilities to change it up a bit and to adjust the spiciness to what your family likes.