Recipe - Ranchero Casserole

2 pack (7.6 oz) Old El Paso Spanish
Rice
3 cup Cooked chicken; Shredded
One half cup Sour cream
2 cn (4.5 oz) chopped green
chiles
1 cn (15 oz) Black beans; Drained
and rinsed
1 cup Corn
1 cup Italian plum tomatoes;
Chopped
4 ounce Mexican cheese blend;
Shredded
One fourth cup Fresh cilantro; Coarsely
chopped

1. Heat oven to 375F. Spray 13x9inch (3 quart) baking dish with nonstick
cooking spray. Prepare Spanish rice as directed on package.

2. In large bowl, combine cooked rice, chicken, sour cream, chiles, half of
the beans and half of the corn; mix well. Spread mixture evenly in sprayed
dish. Top with remaining beans, corn, tomatoes and cheese.

3. Bake for 2025 minutes or until thoroughly heated. Sprinkle with
cilantro before serving.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 569 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998