Mexican Chicken & Rice Bake

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3 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 203.5

Total Fat: 2.7 g
Cholesterol: 46.8 mg
Sodium: 279.0 mg
Total Carbs: 23.3 g
Dietary Fiber: 1.3 g
Protein: 20.9 g

View full nutritional breakdown of Mexican Chicken & Rice Bake calories by ingredient

Introduction

This is a 1 dish (2 if you count making the rice) meal. It has all four food groups and tastes amazing. We have 2 toddlers and they like it. This meal serves six. This is a 1 dish (2 if you count making the rice) meal. It has all four food groups and tastes amazing. We have 2 toddlers and they like it. This meal serves six.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 10

Ingredients

3 cups cooked rice (white or otherwise)

1 and 1/2 cups salsa, hot or mild

1/2 cup fat free sour cream

1 cup corn (frozen or canned)

3 chicken breasts (skinless, pieces)

1 tsp chili powder (optional)

1/2 cup shredded cheddar cheese (lite or regular)

Directions

Preheat oven to 350 degrees. Cook rice per normal. Combine cooked rice, 1/2 salsa, sour cream and corn into a 8x12 baking dish, top with chicken, sprinkle with chili powder (if desired) top with remaining salsa. Cover with foil and bake 45 minutes. Remove foil top with cheese, continue baking 15 minutes or until chicken is tender.

Number of Servings: 10

Recipe submitted by SparkPeople user ASKSTRATMAN.