Mexican Chicken and Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 295.5
  • Total Fat: 6.7 g
  • Cholesterol: 58.1 mg
  • Sodium: 957.3 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 29.0 g

View full nutritional breakdown of Mexican Chicken and Rice calories by ingredient
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This recipe is low fat and 1 serving is 6 Weight Watcher points. This recipe is low fat and 1 serving is 6 Weight Watcher points.
Number of Servings: 10


    3 chicken breast cooked and shredded.
    1 C long grain brown rice (prepared as directed on package)
    1 can fat free cream of chicken soup
    1 can fat free cream of celery soup
    2 C chicken broth
    1 can rotel tomatoes
    1 can chili beans
    1 can black beans (rinsed and drained)
    1 can yellow sweet corn (drained)
    1 medium onion diced
    1 package taco seasoning mix
    8 oz shredded part skim mozzarella cheese


You can substitute any of the vegetables to your preference or whatever you have on hand. Serve with fresh salsa and a salad for a light version or for those lucky enough to not be counting calories serve with corn chips or wrap left overs in a burrito.


Pre-heat oven to 375. Boil or roast 3 chicken breast, cool and shred. Drain and rinse black beans and drain corn. Add all ingredients (EXCEPT Mozzarella) in a large bowl, stir to combine. Spray 13 x 9 baking dish and pour mixture in and spread evenly. Place in the pre-heated oven and bake covered for 30 minutes. Sprinkle shredded mozz over top and bake uncovered an additional 15 minutes until bubbly and the cheese starts to brown.

Serving Size: Divide 13 x 9 pan into 10 servings

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