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Cheesy Southwest Chicken and Rice Casserole

  • Prep 5 min
  • Total 60 min
  • Servings 4
  • Pinterest
    3K
  • Print
    15K
  • Save
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No chopping, no fuss, just a delicious Dump Dinner. MORE + LESS -

Ingredients

1
cup uncooked regular long-grain white rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
teaspoon chili powder
1
cup Progresso™ chicken stock
1
package (20 oz) boneless skinless chicken breasts
1
can (19 oz) Old El Paso™ red enchilada sauce
1
cup shredded Cheddar cheese (4 oz)

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, stock and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
  • 2
    Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Expert Tips

Try using 1 can (19 oz) Old El Paso™ green chile enchilada sauce for a flavor twist.

Jazz it up with a squeeze of lime and a sprinkle of fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
1410mg
59%
Potassium
620mg
18%
Total Carbohydrate
69g
23%
Dietary Fiber
8g
34%
Sugars
3g
Protein
50g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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