I imagine that this recipe could even be adapted to a slow cooker preparation. I think that I would swap out regular rice, or even brown rice, for the instant rice if I decided to use a slow cooker. I would be afraid that the instant rice would turn into mushy goop during the extended cooking process.

I also might want to thaw the chicken breasts and brown them before adding them to the slow cooker. I definitely would check them with a meat thermometer to ensure they had reached 165 degrees F before removing them from the slow cooker. Nobody wants to be served raw chicken!

INGREDIENTS

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1½ cups instant rice
1 pkg. taco seasoning (see Quick Tip)
Cilantro and green onions, chopped (optional)
3 pounds FROZEN boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Coat a 9×13-inch glass casserole dish with cooking spray.

In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.

Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions, if using.

Cover with foil and bake for 1 hour and 40 minutes. Remove foil, sprinkle shredded cheese over the top and bake another 10 minutes, or until cheese has melted.

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Quick Tip:  When serving, you can set out salsa, sour cream and avocado for those who might want to add these toppings to their casserole.

Recipe and image courtesy of DANITHOM25 at Spark Recipes