Mexican Chicken and Rice Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 9.3 g
  • Cholesterol: 39.2 mg
  • Sodium: 902.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 15.6 g

View full nutritional breakdown of Mexican Chicken and Rice Casserole calories by ingredient
Submitted by:

Number of Servings: 4


    2 Boneless, skinless chicken breasts, cut into bite sized pieces
    1 Can Campbells Cream of Chicken Soup
    1 Can of Rotel Tomatoes with cilantro and lime
    1/2 cup of HEB Brown & Wild Rice
    1/2 cup of Kraft Style Taco Cheese


In a medium-sized glass casserole dish, combine chicken breast pieces, cream of chicken soup. tomatoes and brown rice. Stir until thoroughly mixed. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and cook another 15 minutes.

Top with shredded cheese and continue baking until cheese is completely melted.

Allow to sit for 5 minutes before serving. The casserole will thicken as it cools.

Serving Size: Serving size is 1/4 of casserole

Rate This Recipe