Mexican Chicken Casserole

I've been asked to provide this recipe, so here it is. This is exactly how I made it this past weekend. There are cheaper substitutes at the end.

Mexican Chicken Casserole (serves 8 generously)

3 cups of cooked chicken, diced
1 tub Knorr chicken stock
1 package Uncle Ben's Ready Rice Cajun flavor
1 package Uncle Ben's Ready Rice Santa Fe flavor
1 eleven oz. can Mexicorn - it is a mix of corn, beans, and peppers
1 sixteen oz. jar of garden salsa - it has corn in it. I used medium.
1/2 of a twenty-one oz. can of Bush's Fiesta Black Beans
2 cups shredded four-cheese Mexican cheese blend
2 tablespoons Mrs. Dash Fiesta Lime seasoning

optional topping:
1 cup sour cream
1 tablespoon Mrs. Dash Fiesta Lime seasoning
1/4 teaspoon salt


In a small dish, dissolve the Knorr stock with the liquid from the canned Mexicorn. Combine all ingredients in a casserole dish. Bake for 30 minutes. You can also microwave this until the cheese is melted rather than baking it.

If you are using the optional sour cream topping, mix the sour cream, Mrs. Dash, and salt. Chill while casserole is baking.

To make this less expensive, you can substitute 4 cups brown rice for the Uncle Ben's.