Mexican Chicken and Rice casserole

Directions

• Preheat oven to 375 degrees
• Cook the red beans and rice on the stove according to box instructions.
• Grease a large 14×10 casserole dish with non-stick spray.
• Microwave the cream cheese for 15-25 seconds or until super soft.
• Pour the cooked red bean and rice mixture into the bottom of the baking dish, layer cooked chicken over the beans and rice, spread softened cream cheese over the chicken, spread salsa over the top of the cream cheese, sprinkle the top with cheese.
• Cover with aluminum foil bake for 35 minutes uncover and continue to bake for an additional 10 minutes. Top with your favorite taco toppings. Enjoy!