Amy's Mexican Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 chicken breasts, boiled and shredded1 green pepper, diced1 small onion, diced2 cups brown rice, uncooked1 16 oz. jar Red Gold Mild Salsa1 10.75 oz. can Campbell's Cheddar Cheese Soup (unprepared)1 15.25 oz. can yellow sweet corn, retain liquid1 15 oz can black beans, rinsed and drained4 Cups Water1/2 Cup Shredded Cheese
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.
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.
Nutritional Info 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
Member Reviews
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SARAHDOSHER
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