Title: Tex-Mex Chicken and Rice Casserole
Categories: None
Yield: 1 Servings

1 1/2 c Chopped; cooked chicken
-breast , (a 10-oz can of
-chunk white chicken can be
-substituted)
1 cn (15-oz.) pinto or red
-beans; drained
1 cn (10-oz.) Ro-tel (diced
-tomatoes and green chilis);
-drained (or 4 ounces of
-your favorite salsa)
1 1/2 c Water
1 1/2 c Instant rice
4 Cubes or tsp. instant
-chicken bouillon

Combine all ingredients in a medium saucepan; bring to a boil. Cover and
remove from heat. Let stand 10 minutes or until all liquid is absorbed.
Garnish as desired with tomato slices, green onions, avocado slices, etc.
Makes 4 servings.

Posted to TNT Recipes Digest by fran.federmann@juno.com (Fran Federmann) on
Mar 30, 1998