Mexican Casserole

Ingredients:

1 can fat free cream of mushroom soup

1 can fat free cream of chicken soup

1 can water

1 can black beans, drained and rinsed

1 can diced tomatoes with chilies, drained (use plain diced tomatoes if you don't want it really spicy)

1 1/2 c brown rice

1 pkg taco seasoning (I made my own seasoning to save on the sodium. See bottom for the ingredients)

cilantro and green onions chopped (optional)

frozen boneless, skinless chicken breasts (about 1 lb.)

shredded cheddar cheese (optional-not included in point value)

Directions:

Preheat oven to 350 deg. Spray 13"x9" casserole dish with cooking spray. Wisk soups, water and seasoning in bowl, then add rice and stir. Pour into bottom of dish. Place chicken breasts FROZEN over soup/rice mixture. Pour beans and tomatoes over chicken. Add cilantro and green onions on top if you choose. Cover with foil. Bake for 1 hour 40 mins. Remove foil and sprinkle cheese over top to melt if you want cheese. Makes 8-12 servings depending on how hungry you are! This is really filling and can be really spicy with the seasonings below and chilis. I added a couple tablespoons light sour cream over top.

*Home-made taco seasoning*
1 TBS chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp crushed red pepper flakes
1/2 tsp black pepper

8 servings = 5 WW per serving