mexican chicken and rice casserole

More sharing options

Share on Twitter

4 of 5 (1)

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

Introduction

yummy!!!! yummy!!!!

Minutes to Prepare: 20

Minutes to Cook: 110

Number of Servings: 8

Ingredients

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)

Directions

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.