Easy Mexican Chicken and Rice Casserole

INGREDIENTS

1 1/2 cups

rice, uncooked

3 cups

chicken stock or broth

1 16 ounce can

refried beans

3 cups

cubed or shredded chicken (I used a Rotisserie chicken)

1 10 ounce can

enchilada sauce

cream of chicken soup

1 4 ounce can

chopped green chiles

1 can

black beans, rinsed and drained thoroughly

8 oz

cream cheese, cut into small cubes

green onions, thinly sliced

12 oz

shredded cheese, divided (I used a Mexican blend)