Mexican Chicken and Rice Casserole
(427)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 can fat free cream mushroom soup1 can fat free cream chicken soup2 cans water1 can black beans, drained and rinsed1 can Rotel diced tomatoes with chilies1 1/2 c instant rice1 pkg taco seasoningcilantro and green onions chopped (optional)3 pounds frozen boneless, skinless chicken breasts (6 breasts)1 cup shredded cheddar cheese
Directions
Preheat the oven to 350.
Coat a 13x9 inch glass casserole dish with cooking spray
In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.
Cover with foil and bake for 1 hour, 40 minutes.
Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 269.9
  • Total Fat: 5.1 g
  • Cholesterol: 79.3 mg
  • Sodium: 546.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 34.4 g

Member Reviews
  • CD4589384
     This recipe is pretty good! Instead of using pre-packaged taco seasoning, I used my homemade version that doesn't use salt.

    1 tbsp. chili powder
    1 tsp. each of the following:
    garlic powder, oregano, cumin, paprika, crushed red pepper flakes
    1/2 tsp. of pepper - 5/3/09
  • ASHFRESH
     Well I just kind of did what I thought, cooked the rice first, and used 4 chicken breasts, it was AMAZING! My boyfriend loved it and woke up in the middle of the night STILL talking about it! great recipe will make over and over and over again!! I also added corn with red peppers. MMMM - 4/14/09
  • SONICB
     I made this in the slow-cooker (low for 5 hours, probably high 2-3) but made sure to thaw the breasts out first, halved the water. It turned out delicious! I also followed ASHFRESH's suggestion and added corn w/peppers. Just a warning, if you cook the rice all the way it may turn out mushy. - 4/20/09
  • CHEEZCHIK32
     We made this tonite and it is very good. We followed the recipe but used brown minute rice and it turned out great. A definite staple in our cookbook now. - 4/21/09
  • MAMM23
     This was FABULOUS! I used raw Basmati rice and only cooked it for 1hr 15mins - it came out PERFECTLY! We also ate it in "La Tortilla Factory" Tortillas...My husband and I loved it and we gave left overs to the neighbors, who asked for the recipe! WELL DONE!!!! AWESOME, AWESOME MEAL!!! - 4/22/09
  • COLTONSMOM
     Made this last night...yum. I'm having a hard time believing this is only 240 calories. Serving size would be helpful. I used chicken that was not frozen, and uncooked brown rice. I baked at 375 for 60 minutes. It helps to make sure the rice is covered by the soup. Will make again. - 1/28/10
  • HAPYLIFE
     made this tonight and it was very good although, I didn't precook the rice and it was not all the way done. Very good flavor and definetly will make it again, but will adjust so that the rice will come out! - 4/15/09

    Reply from DANITHOM25 (4/16/09)
    I use enough chicken to cover the casserole...usually 5-6 depending on size. For the nutrition values, I used 6.

  • HOIER2003
     This was DELICIOUS!!! After it was finished cooking, I shredded the chicken and stirred the entire casserole before I sprinkled on a little cheese and baked for another 15 minutes. - 4/7/10
  • MAMALIZARD
     This is really tasty and lo and behold my whole family will eat it!! It's so easy to make and throw in the oven in a pinch. I left out the cilantro, green onions, and cheese and it was still delicious. The only other thing was that I found the rice cooks better when stirred in with the soups. - 5/14/09
  • LOVINMOM
     This is by far the BEST recipe from SP that I have made to date! - 4/26/09
  • RLHKMH1
     I made this recipe for dinner tonight and not only was it delicious, but it was SO easy. Plus my boys LOVED it! - 4/15/09
  • JESSBOX85
     This was an amazing meal! I made it for my husband and myself, and we have plenty leftover. He was very impressed with me. My favorite part was that you cook the chicken from frozen! I popped it in the oven and worked out while it cooked. PERFECT! - 4/24/09
  • AJABAYBEE
     Just made this the other night. It was really good. I have a big family..and everyone loved it. It's a new dish on our menu!! - 4/24/09
  • WOJTY007
     Holy wow!! So good! The dish is so easy to throw together too, it made for a perfect Sunday night meal since there was so little prep. I also added frozen corn and when I added the cheese, I also added crushed up plain tortilla chips. The chips help to give it a crunch since the dish is mostly soft. - 2/23/14
  • HCANDOIT50
     Really tasted good and it was easy to make. I used 5 chicken breasts, and it made enough for dinner for 2 tonight, dinner later this week and a large dinner in the freezer. Will be leftovers for lunch for DH too. 12 servings would be quite small. I'd make this for potluck anytime. - 5/6/09
  • WARMSPRINGDAY
     This was very tasty, although a bit spicy hot for our palate. I would definitely make again using less taco seasoning (this would cut down on the sodium too) and just diced tomatoes instead of the tomatoes with chiles (not sure if they were hot or not) I also used cream of celery instead of chicken. - 4/25/09
  • JESSIDM
     I made this last night and absolutely loved it. I loved the flavor of the tomatoes with everything so I might add more next time. - 4/21/09
  • KENDALLRCHANCE
     This was great! I used 6-8 boneless skinless chicken strips instead of breast and it turned out great. Even the kids love this one - 4/21/09
  • SUEINPALOMINO
     This was very tasty & easy! I did not cook the rice first or thaw the chicken breasts and it turned out great. My only problem was that I used a slightly smaller casserole and it boiled over a little in the oven (so don't do that!). I would never be able to get 12 servings out of it though. - 4/20/09
  • MNWILDBUTTERFLY
     I loved it! - 4/17/09
  • ALICIALYNNE
     I made a Makeover of this recipe. I substituted quinoa for the rice in this recipe. It was FANTASTIC!
    It made a huge mess, though, since it didn't all fit in the pan. Even after taking quite a bit out before cooking, it still boiled over into my oven. I heavily recommend using a BIG casserole dish - 12/6/12
  • NOMORELOCUSTS
     I made this tonight and am in love! It was amazing - I didn't have taco seasoning here so I used the Pampered Chef Chipotle Rub instead and it was sooooo great! - 3/28/11
  • MADELINE071
     Somehow, this didn't cook right for me. I think it would be really good if it came out correctly though! I will have to play around with it a bit, but I will try it again sometime. - 4/26/09
  • IAMFREETORUN
     I will try this again. Did not have cream of chicken and used brown rice. Was horrible. But I will try it again with no subs and rate it again. - 4/24/09

    Reply from DANITHOM25 (6/4/09)
    Yeah... you try again.

  • BETHALEE13
     Great Recipe and very easy to exchange other ingredients and add veggies!! :) - 4/21/09



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