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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 7.8 g
  • Cholesterol: 40.5 mg
  • Sodium: 386.6 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 19.0 g

View full nutritional breakdown of Amy's Mexican Chicken Casserole calories by ingredient
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Amy's Mexican Chicken Casserole

Submitted by: AMY0526

Introduction

This tastes just like Weight Watcher's Smart Ones frozen Santa Fe Rice and Beans meal, only it is much lower in sodium, and it has chicken! YUM! It makes a ton, so invite friends or plan to have lots of leftovers. The whole family loves this dish! It tastes much naughtier than it is!! This tastes just like Weight Watcher's Smart Ones frozen Santa Fe Rice and Beans meal, only it is much lower in sodium, and it has chicken! YUM! It makes a ton, so invite friends or plan to have lots of leftovers. The whole family loves this dish! It tastes much naughtier than it is!!
Number of Servings: 10

Ingredients

    2 chicken breasts, boiled and shredded
    1 green pepper, diced
    1 small onion, diced
    2 cups brown rice, uncooked
    1 16 oz. jar Red Gold Mild Salsa
    1 10.75 oz. can Campbell's Cheddar Cheese Soup (unprepared)
    1 15.25 oz. can yellow sweet corn, retain liquid
    1 15 oz can black beans, rinsed and drained
    4 Cups Water

    1/2 Cup Shredded Cheese

Directions

Boil the chicken breasts in enough liquid to cover for about 15 minutes (longer if from frozen) or until they're just a little pink in the center. Shred with a fork when nearly cooked.

Meanwhile, dice onion and green pepper and set aside. In a really big casserole dish (I think mine is 6 quarts, and it was full!), mix 2 cups of brown rice (dry, unprepared, NOT instant), the corn and liquid in the corn can, the rinsed and drained black beans, and the cheddar cheese soup (unprepared). Add the four cups of water and stir thoroughly.

When the chicken's shredded, saute the onion and green pepper in a tablespoon of olive oil for a few minutes, until just soft. Then add the shredded chicken and cook 2 - 3 minutes more, until well combined and fully cooked.

Add the chicken mixture to the rice mixture in the big casserole dish, stir, and cover the entire thing with foil (or a lid if you have one). Cook at 400 for 1 hour, 45 minutes, stirring occasionally. Then remove foil (careful!!) and top with 1/2 cup shredded cheddar cheese (or a blend, whatever you have...). Serve with tortillas (not included in nutritional calculation).

(Save a few calories and fat grams by using the light cheese soup... Save a few more by leaving the shredded cheese off of the top entirely...)

Number of Servings: 10

Recipe submitted by SparkPeople user AMY0526.






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Member Ratings For This Recipe

  • Exactly what is the serving size. It was yummy but without a serving size the calories are not very helpful.

    If you don't like the idea of boiled chicken, buy a rotisserie chicken and use the breast. I used a rotisserie chicken and cooked my rice in order to significantly reduce the cooking. - 1/18/12

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  • 0 of 1 people found this review helpful
    Had to pass on this one when it started with "boil chicken" - 11/6/10

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  • Very good! I love casseroles and I love mexican food. This is an awesome combination. - 2/16/10

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  • It looked so ugly when we made it and your right it makes a huge batch. But this recipe is incredible. We crunched riceworks fesco salsa crisps on top and everyone loved it. Thank You for sharing!! - 3/25/09

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  • 0 of 1 people found this review helpful
    This looks so good! - 11/14/08

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