Mexican Chicken Rice Casserole

Casseroles are so nice and easy to make. It's really one of the things here from america that I'm gonna take home and use a lot when I go back home to Denmark. You have a bunch of ingredients, or leftovers, or whatever, and you just throw them together and bake them in the oven. It almost can't turn out bad. 

Ingredients:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can filled with water

1 tbsp taco seasoning (cumin, chili, pepper etc.)

3 cups cooked brown rice

1 can black beans

1 can diced tomatoes

2 cups precooked chicken

Cheese for topping (optional)

Topping:

Lettuce

Tomatoes

Avocado

Corn kernels

Directions:

Mix the soups, water, and seasoning in a bowl, and pour the mixture into the bottom of a casserole. Drain the beans, and pour rice, beans, and tomatoes into the casserole. Stir with a spoon, and top with chicken. Bake in oven for 30 minutes. Add cheese in the last 5 minutes if you would like that.

Serve with the salad, and enjoy!