Sunday, April 10, 2011

Recipe of the Day: Mexican Chicken and Rice Casserole

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 12

Per Serving
Calories: 240.5
Total Fat: 2.8 g
Cholesterol: 72.6 mg
Sodium: 502.2 mg
Total Carbs: 19.1 g
Dietary Fiber: 3.8 g
Protein: 32.6 g

Ingredients
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cups rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese

Directions
13x9 in glass casserole dish with cooking spray. Wisk soups, water and taco seasoning in bowl then pour into bottom of dish sprinkle rice over soups. Place chicken breasts FROZEN over soup and rice. Pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top. Cover with foil, bake 350 degrees 1 hour,40 min. Remove foil, sprinkle shredded cheese over to melt.

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