Tex-Mex Chicken and Rice Casserole
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | c | Chopped; cooked chicken breast , (a 10-oz can of chunk white chicken can be substituted) |
| 1 | cn | (15-oz.) pinto or red beans; drained |
| 1 | cn | (10-oz.) Ro-tel (diced tomatoes and green chilis); drained (or 4 ounces of your favorite salsa) |
| 1 1/2 | c | Water |
| 1 1/2 | c | Instant rice |
| 4 | Cubes or tsp. instant chicken bouillon |
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