Mexican Chicken Casserole

4.6 of 5 (17)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 452.7
  • Total Fat: 2.5 g
  • Cholesterol: 73.4 mg
  • Sodium: 1,482.3 mg
  • Total Carbs: 62.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 43.8 g

View full nutritional breakdown of Mexican Chicken Casserole calories by ingredient


This is a simple and quick dinner. It easily repeats into as many serving as needed. ENJOY! This is a simple and quick dinner. It easily repeats into as many serving as needed. ENJOY!
Number of Servings: 1


    1 Piece Skinless Boneless Chicken Breast
    1 Cup Instant White Rice
    1 Cup Salsa ( I use Pace)
    1/4 Cup Fat Free Chedder Cheese
    ( I use Kraft Shredded)


1- Pre Heat Oven To 350 Degrees
2- Spray Small Casserole Pan With Non Stick Spray
3- In Large Bowl Combine Rice and Salsa With 1/2 Cup Water
4- Place Chicken in Pan And Top With Rice Mixture
5- Cover Pan With Foil and Place in Oven
6- Bake 45 Minutes
7- Remove Foil & Top With Cheese
8- Return To Oven Until Cheese is Melted

Serving Suggestions: Serve With 1/2 Cup Black Beans And Fat Free Sour Cream

Number of Servings: 1

Recipe submitted by SparkPeople user CHRISBOICE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    this sound really great except I would also jazz it up with some salsa and black beans and use brown rice instead of white PLUS it is simple enough to give to a single fellow I know who doesn't cook well. - 2/23/09

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    I too added to this recipe to give it more flavor. I used chopped cooked chicken, brown rice, corn, salsa, black beans, fresh cilantro, taco seasoning and sauteed onions. Mixed it all up, baked 35 min, topped with cheese, then served with light sour cream and baked tortilla chips. Yum! - 3/17/08

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I am with stacy_md. I was expecting more.
    I added sauted onions, 1/2 c. chicken broth and 1/2 packet taco seasoning after cooking the day before. I mixed in 1 can black beans with cheese on top. Baked another 15 minutes.
    The result was more flavor and more moist.
    - 9/11/07

  • no profile photo

    Very Good
    I quadrupled this recipe to feed my whole family. Used four chicken breasts, then three cups rice, three cups salsa, two cups water and 2 cans cream corn. The cooking time had to be extended to 75 minutes but the finished meal was DELICIOUS! My family loved it and there are plenty of leftovers! - 5/20/11

  • no profile photo

    YUMMY!! So quick and easy to make! Definitely will make again and again! - 1/11/10