Mexican Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 347.0
  • Total Fat: 14.0 g
  • Cholesterol: 83.3 mg
  • Sodium: 1,323.8 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 8.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Mexican Chicken Casserole calories by ingredient
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My version My version
Number of Servings: 6


    4 oz 1(12 grams) uncooked Brown Rice
    6.3 oz (175 grams) Yellow Sweet Corn, Frozen
    15.25 oz can no-salt Black Beans, drained & rinsed
    14.3 oz (400 grams) cooked skinless, boneless chicken thigh, cut into bite-sized pieces
    10 oz canned Enchilada Sauce
    10 oz Picante Sauce, any variety
    5 Green Onions, chopped & divided
    1 tsp Chili powder
    1/2 tsp Cumin
    1/2 tsp Garlic powder
    2 cups low-fat Shredded Cheese- any variety(s)
    45 grams chopped Lettuce
    130 grams chopped Tomatoes


Optional: Serve with sour cream, additional picante sauce, guacamole or crushed unsalted tortilla chips (none of these are in the nutritional info)


HEAT oven to 400F. Spray 13x9-inch glass baking dish (or 3-quart casserole or large cast iron pan) with cooking spray.

COOK rice and set aside.

HEAT a frying pan over high heat for 1-2 minutes. Add a touch of oil and then add the corn. Fry until roasted. Remove from heat and set-aside.

IN a large bowl add the rice, corn, beans, chicken sauces, half the green onions, the spices and half the cheese. Stir until well blended.

BAKE uncovered 28 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted.

GARNISH with shredded lettuce, tomato and remaining 2 tablespoons green onions.


Serving Size: Makes six 1 1/2 cup servings (approx)

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.

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