Andrew's Mexican Casserole

I loved getting new recipes in college. Some of my all-time favorites came from those few years of my life. This recipe is one my daughter feel in love with while being away at school. You can serve it with tortilla chips, as a dip. Or pile it into some warm tortillas to make it a meal. It's delicious either way. So, you can't go wrong.

Let's Get Started!

Ingredients:

1 (10 oz) can of cream of chicken

1 c. salsa

1/2 c. water

1 c. frozen corn

3/4 c. UNCOOKED long-grain rice

4 boneless, skinless chicken breast (cooked and shredded)

OR

1 large can of chicken chunks

3/4 c. canned black beans (drained)

Paprika

Set aside for later:

1/2 c. cheese

OPTIONAL:

• 2 Tbsp. chopped cilantro (for garnish)

• Sour cream

• Salsa

Directions:

1. In a mixing bowl, mix together all ingredients BUT cheese and paprika.

2. Add mixture to 9x13 casserole dish.

3. Sprinkle paprika on top.

4. Cover with foil.

5. Bake at 375 for 45 mins (or until rice is tender).

6. When 10 mins of cooking time is left. Remove from oven, remove foil, sprinkle on cheddar cheese.

7. Put foil back on, and return to oven for last 10 mins.

8. OPTIONAL: garnish with cilantro, sour cream and salsa.

9. Serve in tortillas or with tortillas chips.