Mexican Chicken and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless, skinless chicken breasts, cut into bite sized pieces1 Can Campbells Cream of Chicken Soup1 Can of Rotel Tomatoes with cilantro and lime1/2 cup of HEB Brown & Wild Rice1/2 cup of Kraft Style Taco Cheese
In a medium-sized glass casserole dish, combine chicken breast pieces, cream of chicken soup. tomatoes and brown rice. Stir until thoroughly mixed. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and cook another 15 minutes.
Top with shredded cheese and continue baking until cheese is completely melted.
Allow to sit for 5 minutes before serving. The casserole will thicken as it cools.
Serving Size: Serving size is 1/4 of casserole
Top with shredded cheese and continue baking until cheese is completely melted.
Allow to sit for 5 minutes before serving. The casserole will thicken as it cools.
Serving Size: Serving size is 1/4 of casserole
Nutritional Info Amount Per Serving
- Calories: 255.7
- Total Fat: 9.3 g
- Cholesterol: 39.2 mg
- Sodium: 902.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.1 g
- Protein: 15.6 g
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