Mexican Chicken & Rice Casserole (Seymour)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.4
- Total Fat: 3.6 g
- Cholesterol: 19.0 mg
- Sodium: 17.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.0 g
- Protein: 12.9 g
View full nutritional breakdown of Mexican Chicken & Rice Casserole (Seymour) calories by ingredient
Number of Servings: 12
Ingredients
-
1 can 98% Fat Free Cream of Mushroom Soup
1 can 98% Fat Free Cream of Chicken Soup
13 oz. boneless, skinless chicken breasts (approx. 4 thin breasts
1 c. water
1 can black beans, drained
1 can petite diced tomatoes with green chilies
1 and 1/2 c. minute rice, uncooked
1 packet taco seasoning
1/2 c. shredded cheddar cheese
Directions
Spray a 13x9 glass baking dish with cooking spray.
Wisk soups, water, and taco seasoning in a bowl and pour into bottom of dish. Sprinkle rice over soups.
Place slightly frozen chicken (diced) over soup and rice. Pour beans and tomatoes over chicken.
Cover with foil, bake at 350 for 1 hour, 40 minutes. Remove foil and sprinkle with cheese just before serving.
Makes 12, 1/2 cup servings
Wisk soups, water, and taco seasoning in a bowl and pour into bottom of dish. Sprinkle rice over soups.
Place slightly frozen chicken (diced) over soup and rice. Pour beans and tomatoes over chicken.
Cover with foil, bake at 350 for 1 hour, 40 minutes. Remove foil and sprinkle with cheese just before serving.
Makes 12, 1/2 cup servings