Saucy Chicken Enchilada Casserole
Serving Size / Yield
- 2-3 boneless chicken breasts, cooked and shredded
- 2 C. Basmati rice, cooked according to packaging
- 2 (10 oz.) cans enchilada sauce
- 1 (16 oz.) can refried beans
- 2 C. white cheddar cheese, shredded
Preheat oven to 350 degrees. In a large bowl combine chicken, rice, enchilada sauce, refried beans, and half of your cheese. Transfer to a greased baking dish, top with remaining cheese, and bake for 30 minutes until bubbly.