Southwestern Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp. salt1/2 tsp. ground black pepper1/4 tsp. garlic powder1 1/2 lbs. boneless, skinless chicken breasts, cut into bite sixed pieces1 T. olive oil1 cup finely chopped fresh cilantro leaves3 1/2 cups fresh broccoli flowerets 1 can cream of chicken soup (99%) fat free1/2 reduced fat cheddar1 can Rotel (10 oz) tomato and green chilies4 c cooked brown rice
Sprinkle salt, pepper and garlic powder evenly over chicken. In a large skillet, heat oil over medium heat. Add cilantro and chicken; cook 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.
Preheat oven to 350 degrees. In a small saucepan, combine cream of chicken soup and Rotel. Stirring occasionally, cook over medium low heat until warmed through. Remove from heat. Spoon rice into a sprayed 2 1/2 qt. casserole. Spoon chicken mixture over rice. Pour soup mixture over chicken. Sprinkle with cheese. Cover and bake 25 to 30 minutes or until cheese is bubbly. Serve with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SMILEY_MOM_GINA.
Preheat oven to 350 degrees. In a small saucepan, combine cream of chicken soup and Rotel. Stirring occasionally, cook over medium low heat until warmed through. Remove from heat. Spoon rice into a sprayed 2 1/2 qt. casserole. Spoon chicken mixture over rice. Pour soup mixture over chicken. Sprinkle with cheese. Cover and bake 25 to 30 minutes or until cheese is bubbly. Serve with sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user SMILEY_MOM_GINA.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 4.7 g
- Cholesterol: 46.3 mg
- Sodium: 1,112.7 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 3.8 g
- Protein: 22.0 g
Member Reviews