Recipe - Tex-Mex Chicken And Rice Casserole

1 One half cup Chopped; cooked chicken
breast , (a 10oz can of
chunk white chicken can be
substituted)
1 cn (15oz.) pinto or red
beans; drained
1 cn (10oz.) Rotel ( minced
tomatoes and green chilis);
drained (or 4 ounces of
your favorite salsa)
1 One half cup Water
1 One half cup 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