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4.6 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 452.7
  • Total Fat: 2.5 g
  • Cholesterol: 73.4 mg
  • Sodium: 1,482.3 mg
  • Total Carbs: 62.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 43.8 g

View full nutritional breakdown of Mexican Chicken Casserole calories by ingredient
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Mexican Chicken Casserole

Submitted by: CHRISBOICE

Introduction

This is a simple and quick dinner. It easily repeats into as many serving as needed. ENJOY! This is a simple and quick dinner. It easily repeats into as many serving as needed. ENJOY!
Number of Servings: 1

Ingredients

    1 Piece Skinless Boneless Chicken Breast
    1 Cup Instant White Rice
    1 Cup Salsa ( I use Pace)
    1/4 Cup Fat Free Chedder Cheese
    ( I use Kraft Shredded)

Directions

1- Pre Heat Oven To 350 Degrees
2- Spray Small Casserole Pan With Non Stick Spray
3- In Large Bowl Combine Rice and Salsa With 1/2 Cup Water
4- Place Chicken in Pan And Top With Rice Mixture
5- Cover Pan With Foil and Place in Oven
6- Bake 45 Minutes
7- Remove Foil & Top With Cheese
8- Return To Oven Until Cheese is Melted

Serving Suggestions: Serve With 1/2 Cup Black Beans And Fat Free Sour Cream

Number of Servings: 1

Recipe submitted by SparkPeople user CHRISBOICE.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    this sound really great except I would also jazz it up with some salsa and black beans and use brown rice instead of white PLUS it is simple enough to give to a single fellow I know who doesn't cook well. - 2/23/09

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  • Very Good
    2 of 2 people found this review helpful
    I too added to this recipe to give it more flavor. I used chopped cooked chicken, brown rice, corn, salsa, black beans, fresh cilantro, taco seasoning and sauteed onions. Mixed it all up, baked 35 min, topped with cheese, then served with light sour cream and baked tortilla chips. Yum! - 3/17/08

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  • Very Good
    1 of 1 people found this review helpful
    I am with stacy_md. I was expecting more.
    I added sauted onions, 1/2 c. chicken broth and 1/2 packet taco seasoning after cooking the day before. I mixed in 1 can black beans with cheese on top. Baked another 15 minutes.
    The result was more flavor and more moist. - 9/11/07

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  • I quadrupled this recipe to feed my whole family. Used four chicken breasts, then three cups rice, three cups salsa, two cups water and 2 cans cream corn. The cooking time had to be extended to 75 minutes but the finished meal was DELICIOUS! My family loved it and there are plenty of leftovers! - 5/20/11

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  • YUMMY!! So quick and easy to make! Definitely will make again and again! - 1/11/10

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  • This was GREAT!!!! I am a mexican junkie & since I have been dieting been unable to satisfy that carving until I made this. - 1/21/09

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  • I can't get passed the sodium for one helping. And if everyone is adding taco seasoning, doesn't it make it have more sodium? - 1/4/09

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  • I love recipes for one. - 1/4/09

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  • good - 1/8/08

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  • I have a hard time understanding all the love for this recipe. The only thing I changed was using brown rice instead of white, but I found it to be bland. Maybe if the chicken had been seasoned before going into the casserole it would have helped. The chicken itself was just so dull. - 9/11/07

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  • Love, love, love this recipe! I, too, thought the full serving size was far too much, so I put half on my plate and the other half in the refrigerator for lunch tomorrow. I also added a little lime juice to the chicken and a side of 1/2 cup black beans and 2 Tbsp FF sour cream. Delish! - 8/26/07

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  • Very very good! Very filling! Highly recomended. I would and will make this again and again! - 8/22/07

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  • I want to try this! - 8/20/07

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  • I don't understand where all of the sodium comes from. perhaps if I make my own salsa? That would be my sodium limit for the day (I can only have 1,500mg

    Thanks,

    Leanne - 8/18/07

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  • I made this last night and loved it! My daughter liked it too. Simple, Healthy and Goood. I will certainly make this again and again. I added corn at the bottom. I served it with black beans and a bit of light sour cream. It really does taste like a good restaurant dish with little work. - 8/14/07

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  • This was really good and very easy to make! This will be a keeper in my house. I followed the suggestion and had my dinner with the black beans.
    I was fine with only 1/2 of this serving size, which turned out to be 5 WW points. With 1/2 of the serving size and the beans I was pretty full. - 8/8/07

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  • So good! I did what StaceyBoice did, but added a can of regular low sodium corn. I also added some chopped cilantro and when it was done I squeezed a lime over it to add more kick. Served it with black beans and lf sour cream and it was fantastic! - 8/4/07

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  • very good - 7/30/07

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  • This was the best I have ever had. I added a can of cream corn to the rice and it was great. The whole house smellled like my favorite mexican restaurant and I didn't feel bad after eating it! - 7/29/07

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