Mexican Chicken Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.2
- Total Fat: 9.2 g
- Cholesterol: 53.7 mg
- Sodium: 877.8 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 6.2 g
- Protein: 24.4 g
View full nutritional breakdown of Mexican Chicken Casserole calories by ingredient
Introduction
awesome blend of brown rice, chicken and refried beans. You could add shredded lettuce and diced tomatoes after it is cooked. awesome blend of brown rice, chicken and refried beans. You could add shredded lettuce and diced tomatoes after it is cooked.Number of Servings: 8
Ingredients
-
6 Chicken Breast (cooked), no skin, roasted
2 tsp Garlic Minced GV in jar
1 medium Onions, chopped
1.75 cup (8 fl oz) Water, tap
2 cup Great Value Instant Brown Rice
3.25 cup Enchilada sauce Old El Paso mild
1 Med. Green Bell Pepper, chopped
1.5 cup Great Value Finely Shredded Fiesta Blend Cheese
1 tbsp Carrington Farms Organic Coconut Oil
6 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)
3.5 cup Old el Paso Refried Beans - Fat Free
Directions
Preheat oven to 350 degrees. Spray large casserole dish and set aside. Cook chicken in your preferred method. Shred and set aside.
In a large saucepan bring water to a boil. Stir in rice and return to a boil. Reduce heat, cover and simmer for 5 minutes. Set aside.
In a skillet heat coconut oil. Add onions and minced garlic Saute about 5 minutes until onions are soft.
Stir in refried beans and taco seasoning. Reduce heat and simmer until beans are hot.
In a large bowl stir together chicken and enchilada sauce. Mix in the rice and beans and stir until all combined. Transfer to casserole dish. Spread evenly. Top with bell peppers and then cheese.
Bake 25-30 minutes until cheese is all melted and dish has heated through.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYLUK.
In a large saucepan bring water to a boil. Stir in rice and return to a boil. Reduce heat, cover and simmer for 5 minutes. Set aside.
In a skillet heat coconut oil. Add onions and minced garlic Saute about 5 minutes until onions are soft.
Stir in refried beans and taco seasoning. Reduce heat and simmer until beans are hot.
In a large bowl stir together chicken and enchilada sauce. Mix in the rice and beans and stir until all combined. Transfer to casserole dish. Spread evenly. Top with bell peppers and then cheese.
Bake 25-30 minutes until cheese is all melted and dish has heated through.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYLUK.