mexican chicken and rice casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.1
  • Total Fat: 8.7 g
  • Cholesterol: 77.8 mg
  • Sodium: 1,167.2 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 37.1 g

View full nutritional breakdown of mexican chicken and rice casserole calories by ingredient
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yummy!!!! yummy!!!!
Number of Servings: 8


    1 can cream of mushroom
    1 can cream of chicken
    1 can water
    1 1/2 cups regular rice (not minute rice)
    4 frozen boneless skinless chicken breasts
    1 can diced tomatoes (any variety)
    1 can beans (I used kidney beans but you can use whatever kind you want)
    1/2 cup shredded cheese (any variety)


combine soups, water, and taco seasoning - pour into 13x9 casserole dish. Sprinkle rice over soup. Place frozen chicken breasts on top of soup and rice . spread tomatoes and beans on top. Cover with tinfoil and back in 350 degree oven for 1hr and 40 min. remove tinfoil and sprinkle with cheese - return to oven till cheese is melted. ENJOY!!!

Number of Servings: 8

Recipe submitted by SparkPeople user ETERNALNAVYWIFE.

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Member Ratings For This Recipe

  • Very Good
    My family really like this recipe, so I will make it again! - 5/28/10

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