- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 168.2
- Total Fat: 3.1 g
- Cholesterol: 34.7 mg
- Sodium: 736.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.5 g
- Protein: 17.7 g
Twisted No-Dorito Chicken BakeSubmitted by: MAMALIZZ
IntroductionSince I didn't care for the Dorito Bake recipe I found I put my own twist on it and am passing it on to y'all. Use whatever temp. salsa your family prefers. Could also be good with onion or corn added in but my family does not care for it that way. Since I didn't care for the Dorito Bake recipe I found I put my own twist on it and am passing it on to y'all. Use whatever temp. salsa your family prefers. Could also be good with onion or corn added in but my family does not care for it that way.
1 3/4 cup instant rice (not cooked)
1 3/4 cup water
1 1/2 cup salsa
1 can ff cream of chicken soup
1 can ff cream of mushroom soup
1 cup ff low sodium chicken broth
2 boneless skinless chicken breasts
6 frozen skinless chicken breast tenders
1/2 cup ff low sodium chicken broth for cooking chicken
1 1/2 cup shredded ff cheddar cheese
-Preheat oven to 350 degrees.
-Spray 13x9 baking dish with non-stick cooking spray and set aside.
-In large skillet over med-hi heat put 1/2 cup chicken broth and chicken to cook. Turning occasionally and cooking until just done should only take a few minutes if using tenders or if you cut up breasts before putting into pan.
-While chicken is cooking put 1 3/4 cup water into medium saucepan. Bring to a boil. Once it is boiling put in 1 3/4 cup instant rice. Cover. Remove from heat. Let sit for apx. 5 minutes or as directed on packaging.
-Once chicken is cooked set aside to cool so you can dice if needed.
-Once rice is done pour into baking dish and spread out making sure to get all the rice out of the pan.
-In rice pan, add remaining 1 cup chicken broth, both soups, and salsa stirring until warmed and smooth (not counting salsa & mushroom chunks!). While this is cooking cut up any chicken into bite sized pieces if this was not done before cooking chicken.
-Spread chicken over rice in baking dish and then pour soup mixture over top of rice and chicken. Using large spoon repeatedly dip it down into dish so that without mixing rice and soup you get the soup down to the bottom of the dish.
-Sprinkle cheese over top of baking dish.
-Place pan in over for about 35 minutes until it is bubbly and cheese is fully melted.
-Let cool for about 5-10 minutes before serving.
I serve this with warm tortillas, Doritos, reduced fat sour cream, & hot sauce. (These items are not added to the nutritional count!)
Number of Servings: 10
Recipe submitted by SparkPeople user MAMALIZZ.