Mexican Chicken & Rice Casserole (Seymour)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can 98% Fat Free Cream of Mushroom Soup1 can 98% Fat Free Cream of Chicken Soup13 oz. boneless, skinless chicken breasts (approx. 4 thin breasts 1 c. water1 can black beans, drained1 can petite diced tomatoes with green chilies1 and 1/2 c. minute rice, uncooked1 packet taco seasoning1/2 c. shredded cheddar cheese
Spray a 13x9 glass baking dish with cooking spray.
Wisk soups, water, and taco seasoning in a bowl and pour into bottom of dish. Sprinkle rice over soups.
Place slightly frozen chicken (diced) over soup and rice. Pour beans and tomatoes over chicken.
Cover with foil, bake at 350 for 1 hour, 40 minutes. Remove foil and sprinkle with cheese just before serving.
Makes 12, 1/2 cup servings
Wisk soups, water, and taco seasoning in a bowl and pour into bottom of dish. Sprinkle rice over soups.
Place slightly frozen chicken (diced) over soup and rice. Pour beans and tomatoes over chicken.
Cover with foil, bake at 350 for 1 hour, 40 minutes. Remove foil and sprinkle with cheese just before serving.
Makes 12, 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 180.4
- Total Fat: 3.6 g
- Cholesterol: 19.0 mg
- Sodium: 17.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.0 g
- Protein: 12.9 g
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