mexican chicken and rice casserole

Name: mexican chicken and rice casserole Recipe
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8
Ingredients: 1 can cream of mushroom; 1 can cream of chicken; 1 can water; 1 1/2 cups regular rice (not minute rice); 4 frozen boneless skinless chicken breasts; 1 can diced tomatoes (any variety); 1 can beans (I used kidney beans but you can use whatever kind you want); 1/2 cup shredded cheese (any variety)

(1)

Minutes to Prepare: 20
Minutes to Cook: 110

Number of Servings: 8

Ingredients

1 can cream of mushroom1 can cream of chicken1 can water1 1/2 cups regular rice (not minute rice)4 frozen boneless skinless chicken breasts1 can diced tomatoes (any variety)1 can beans (I used kidney beans but you can use whatever kind you want)1/2 cup shredded cheese (any variety)

Directions

combine soups, water, and taco seasoning - pour into 13x9 casserole dish. Sprinkle rice over soup. Place frozen chicken breasts on top of soup and rice . spread tomatoes and beans on top. Cover with tinfoil and back in 350 degree oven for 1hr and 40 min. remove tinfoil and sprinkle with cheese - return to oven till cheese is melted. ENJOY!!!

Number of Servings: 8

Recipe submitted by SparkPeople user ETERNALNAVYWIFE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 367.1
Total Fat: 8.7 g
Cholesterol: 77.8 mg
Sodium: 1,167.2 mg
Total Carbs: 34.0 g
Dietary Fiber: 7.5 g
Protein: 37.1 g

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Member Reviews

PUSH4WARD
My family really like this recipe, so I will make it again! - 5/28/10