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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 269.9
  Total Fat 5.1 g
      Saturated Fat 1.7 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 1.6 g
  Cholesterol 79.3 mg
  Sodium 546.4 mg
  Potassium 407.7 mg
  Total Carbohydrate 19.3 g
      Dietary Fiber 3.8 g
      Sugars 1.1 g
  Protein 34.4 g
  Vitamin A 1.0 %
  Vitamin B-12 8.2 %
  Vitamin B-6 34.9 %
  Vitamin C 2.3 %
  Vitamin D 0.0 %
  Vitamin E 0.9 %
  Calcium 6.4 %
  Copper 7.0 %
  Folate 17.7 %
  Iron 10.4 %
  Magnesium 15.6 %
  Manganese 13.9 %
  Niacin 68.4 %
  Pantothenic Acid     11.5 %
  Phosphorus     33.5 %
  Riboflavin 8.9 %
  Selenium 34.8 %
  Thiamin 13.6 %
  Zinc 10.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Mexican Chicken and Rice Casserole

View the full Mexican Chicken and Rice Casserole Recipe & Instructions
Submitted by: DANITHOM25

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Mexican Chicken and Rice Casserole

143 calories of Chicken Breast (cooked), no skin, roasted, (0.50 breast, bone and skin removed)

48 calories of Beans, black, (36 grams)

27 calories of White Rice, long grain, cooked, (0.13 cup)

17 calories of 98% fat free cream chicken soup, (0.21 serving)

17 calories of 98% fat free cream mushroom soup, (0.21 serving)

16 calories of Cheddar or Colby Cheese, Low Fat, (0.08 cup, shredded)

4 calories of Rotel diced tomatoes w/chilis, (0.21 serving)


Nutrition & Calorie Comments  

The calories are a little low on this, chicken, and cheese are low making it over 300 calories. the taste was ok, nothing to write home about, probably won't make again without revisions and cutting back, 12 servings is way too many for me to make. Submitted by:
GOLDENRODFARM

(11/13/14)
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I made exactly as the recipe stated. Very good. A little on the salty side. I used hot rotel. Loved the spicy. Submitted by:
STELLACRESPIN

(3/31/14)
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I made it almost exactly as the directions said, I used healthy or low-sodium ingredients. I used one of the smaller soup cans with water instead of two and as per other comments I mixed the rice in with the soups. My whole family loved it. Even my two year old! Will def. make again! Submitted by:
LITTLECYRENA

(3/10/14)
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To make it even more delicious, and only adding a few more calories, I served this dish with a small dollop of fat free sour cream and a few crumbled Fritos. Looked great on the plate, too! Submitted by:
DARBOYSUE1

(10/13/13)
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This turned out really good. I took mine out after the hour and 40 mins and shredded my chicken, mixed it all together, added the cheese on top, and then I put it back in for the 10 mins it called for. Mine equaled out to twelve 1 cup servings. I also ate it with some low carb wheat tortillas. Submitted by:
NETTESPAGHETTI

(9/16/13)
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This was very good, changes made - used brown rice, low sodium taco seasoning mix and added onions. The flavor was awesome, topped with salsa....yum! Submitted by:
CHARPIE2

(8/5/13)
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It was good. Only change. Diced tomatoes no salt. And I used kitchen aids shredder chicken. It was very gooooooood. Thanks share this give big stars. Submitted by:
GIRLEASTERN

(4/19/13)
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I used brown rice instead of white adding a bit more to the fiber side and used a low sodium taco seasoning. Everyone approved and no one told me about the "diet" food.... Submitted by:
KIMJNSN

(4/1/13)
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Awesome. Used CALIRPM's recipe for the taco seasoning to cut back on sodium, and then only used 1/2 of it as I did not want it too spicy, but added more garlic powder, cumin and oregano. Also used quinoa to up the protein. Really, really good!! Submitted by:
TOBPAG1

(2/10/13)
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I've made this one several times and had excellent reviews from my boyfriend!
I do recommend adding extra veggies as desired (I usually add onion) and reducing sodium via soup choices and home made taco seasoning.
Submitted by:
MERESGED

(1/12/13)
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I need to know how many chicken breasts are calculated into the nutritional value???
Submitted by:
RBERRY57

(9/14/12)
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I used brown rice, fat free cheese and lite sour cream. I didn't tell my husband until after he had two servings that it was actually healthy. He was impressed. I will add this too my rotation. Soo easy! I think I'll top this with 0% greek yogurt tomorrow. Thanks for the great recipe Submitted by:
RAVENBAR

(8/20/12)
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I made this for dinner tonight and it was great! I mixed my soups, water, taco seasoning, rice, and a handful of shredded mild cheddar together before pouring it into my baking dish. I used boneless thighs.Cooked perfectly. BUT should have added salt to soup mix, felt the dish lacked seasoning. Yum! Submitted by:
ALINKLANG

(7/31/12)
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