Mexican Chicken and Rice Chelsea of kalida

1 cream of mushroom soup                           1 cream of chicken soup

1 soup can of water                                  1 can diced tomatoes with chilies

1 can black beans-rinsed/drained                 1 env. taco seasoning mix

1 1/2-2 cups instant rice, cooked                        frozen chicken breasts

Bake at 350 for 1 1/2 hours in a 9x13 pan.  Place shred cheese, sour cream, onions

and more on top if desired......or you can serve in flour tortilla's!