Southwest Chicken and Rice

This recipe was made of ingredients that I had on hand when I had a hungry family and hadn't been to the store in a while. :) The funny part of it is that my family now requests it regularly.

2 to 3 chicken breasts cut in to bite sized pieces or 2 cans chicken.
1 can of cream of mushroom soup
1 small can of enchilada sauce
1 to 2 cans of kidney or black beans, drained and rinsed.
2 cups of rice
1 to 2 cups of cheddar cheese
1 small can of diced tomatoes, drained (can omit if you don't have it)
3 cups of water

Spray a 9x13 pan with cooking spray. Spread the two cups of rice evenly over the bottom of the pan and cover with the 3 cups of water. Evenly distribute chicken over rice. Add enchilada sauce, soup, diced tomatoes, and beans. Top with cheese.
Cover tightly with aluminum foil and bake at 375 for about an hour.
When you take it out it will look liquidy. Let is sit for about 10 minutes before serving.

*As a side note, I sometimes take out the enchilada sauce and beans and replace those items with about a cup of ranch dressing a a bag of frozen mixed veggies. Another easy dinner!


  1. So, you don't mix anything (sauce, soup, tomatoes, beans) together? You just dump it all over the top? Sounds good -- but really, can you ever go wrong with rice, chicken, and cheese? :)

  2. Nope, I don't mix it. I just dump it all in and try to do it some what evenly.
    Usually I mix it right before I serve it just to make sure the rice is all done.