Mexican Chicken Casserole

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 can Campbell's 98% Fat Free Cream of Chicken Soup1 can Rotel original diced tomatoes with green chilies12 oz chicken breasts, skin and bone removed8 oz Greek Yogurt, plain1/2 C. sargento's Mexican Blend shredded cheese1 1/4 cooked long grain whte rice1 C onion chopped2 tsp chili powder
Directions
Spray non stick pan with vegetable spray. Saute onion and chicken until chicken is no longer pink. Sprinkle chili powder on chicken and onions as they cook. Add tomatoes and simmer about 3 minutes. Cook rice per package directions. Stir into the chicken and tomatoes. Fold in the greek yogurt and turn into an 8 X 8 baking dish sprayed with vegetable spray. Top with 1/2 cup cheese. Bake for 60 minutes at 350 degrees or until hot in center and cheese is slightly browned on edges. You may add cheese to the chicken mixture if you choose, but it is not figured into the meal.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MJRICH.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 298.7
  • Total Fat: 6.1 g
  • Cholesterol: 65.6 mg
  • Sodium: 985.8 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 32.3 g

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