Tankersley mexican chicken and rice casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.2
  • Total Fat: 12.4 g
  • Cholesterol: 53.8 mg
  • Sodium: 1,318.3 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 25.8 g

View full nutritional breakdown of Tankersley mexican chicken and rice casserole calories by ingredient
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Introduction

for Karen for Karen
Number of Servings: 6

Ingredients

    1 can cream of chicken soup
    1/4 cup chopped green onions
    1 can diced tomatoes with green chiles
    2 T cilantro
    1/2 packet taco seasoning
    1 can Kuner's black beans with lime juice
    3 serving Rice - Kroger White Instant 1/2 cup
    12 oz Chicken breasts, kroger boneless skinless w/rib meat
    1 cup (8 fl oz) Water, tap
    6 oz cheese - Kraft 2% mild cheddar

Directions

Preheat oven to 350. Mix soup, taco seasoning, and water in large bowl. Pour into square casserole dish that has been sprayed with nonstick cooking spray. Pour uncooked rice over mixture and mix thoroughly in. Place frozen chicken breast strips on top. Spread beans and diced tomatoes over chicken, and sprinkle cilantro and green onions over all. Cover tightly with foil and bake for 45 min or until rice is soft. Serve with cheese.



TAGS:  Poultry |

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