Mexican chicken and Rice

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.8
  • Total Fat: 5.5 g
  • Cholesterol: 54.2 mg
  • Sodium: 839.2 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 24.0 g

View full nutritional breakdown of Mexican chicken and Rice calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from DANITHOM25 Adapted from DANITHOM25
Number of Servings: 8


    1.5 lb chicken breast tenders
    1 can cream of mushroom soup
    1 can 98%fat free cream of mushroom soup
    1 can water
    1/4 c. taco seasoning
    1 can black beans drained and rinsed
    1 can rotel mild
    1c. shredded cheddar


I found the amount of chicken recommended was more than I wanted to use and I also accidentally opened 2 cans of cream of mushroom by accident. Next time I will use 1 can of cream of chicken instead.


Mix together the soups, water and taco seasoning and pour into the bottom of a 9 x 13 greased pan. sprinkle rice over top, and then place frozen chicken breast over the rice and soup. Sprinkle with beans and rotel. Cover with foil and bake at 350 for 1hr 40min. Remove from oven and sprinkle with cheese. Bake 10 more min to melt cheese.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user ARISTIGAL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.