Southwestern Chicken/Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (10.75 ounce) can Cream of Chicken Soup (Regular or Fat Free) ... (I used mushroom soup instead) 1 cup water 1 cup Salsa 3/4 cup uncooked long-grain white rice 1/2 teaspoon onion powder .... (I used 0.5 of a red onion instead) 1 cup frozen whole kernel corn, thawed ... (I used can corn, drained) 4 skinless, boneless chicken breast halves .... I seasoned these with Italian spices & pepper) 1/2 cup shredded Mexican cheese blend (optional)
can add cheese if wanted, shread on top after all is cooked (not taken into account when calories, etc were calculated) -- ORIGINAL RECIPE HAS SAME INGREDIENTS AND MEASUREMENTS HOWEVER SAYS IT IS 4 SERVINGS:
1. Stir first six ingredients in 12x9" shallow baking dish.
2. Top with chicken. Season chicken as desired.
Cover with foil.
3. Bake at 375 degrees F for 45-60 minutes or until chicken and rice are done. Top with cheese if desired
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEEJON123.
1. Stir first six ingredients in 12x9" shallow baking dish.
2. Top with chicken. Season chicken as desired.
Cover with foil.
3. Bake at 375 degrees F for 45-60 minutes or until chicken and rice are done. Top with cheese if desired
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEEJON123.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 5.5 g
- Cholesterol: 91.3 mg
- Sodium: 693.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.6 g
- Protein: 39.2 g
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