Southwestern Chicken/Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.8
  • Total Fat: 5.5 g
  • Cholesterol: 91.3 mg
  • Sodium: 693.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 39.2 g

View full nutritional breakdown of Southwestern Chicken/Rice Casserole calories by ingredient
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Introduction

one dish 9 X 12 pan - bake 1 hour @ 375 degrees covered one dish 9 X 12 pan - bake 1 hour @ 375 degrees covered
Number of Servings: 6

Ingredients

    1 (10.75 ounce) can Cream of Chicken Soup (Regular or Fat Free) ... (I used mushroom soup instead)

    1 cup water

    1 cup Salsa

    3/4 cup uncooked long-grain white rice

    1/2 teaspoon onion powder .... (I used 0.5 of a red onion instead)

    1 cup frozen whole kernel corn, thawed ... (I used can corn, drained)

    4 skinless, boneless chicken breast halves .... I seasoned these with Italian spices & pepper)

    1/2 cup shredded Mexican cheese blend (optional)

Tips

can add cheese if wanted, shread on top after all is cooked (not taken into account when calories, etc were calculated) -- ORIGINAL RECIPE HAS SAME INGREDIENTS AND MEASUREMENTS HOWEVER SAYS IT IS 4 SERVINGS


Directions

can add cheese if wanted, shread on top after all is cooked (not taken into account when calories, etc were calculated) -- ORIGINAL RECIPE HAS SAME INGREDIENTS AND MEASUREMENTS HOWEVER SAYS IT IS 4 SERVINGS:

1. Stir first six ingredients in 12x9" shallow baking dish.
2. Top with chicken. Season chicken as desired.
Cover with foil.
3. Bake at 375 degrees F for 45-60 minutes or until chicken and rice are done. Top with cheese if desired


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DEEJON123.

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