Chicken and Rice Casserole
An easy casserole made with chicken, rice, salsa, canned veggies with a little cheese on top.
Yield: 8
Calories: 345kcal
Materials
- 1/2 small onion, chopped
- 10.5 oz. can of cream of chicken soup
- 1 can milk
- 3/4 cup chunky salsa
- 4 oz. cream cheese, cubed
- 2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 15 oz. shredded chicken by Del Real Foods (or 2.5 cups cooked shredded chicken)
- 15 oz. can black beans, drained
- 15 oz. can corn, drained (or 1.5 cups frozen)
- 2 1/2 cups cooked rice
- 2 cups shredded cheese
Instructions
- Preheat oven to 350°.
- In large pot, sauté onions until opaque. Add soup, milk, salsa, cream cheese, cumin, garlic powder, salt, and pepper. Cook until cream cheese melts.
- Drain the Del Real chicken, black beans, and corn. Add to soup mixture. bring to a low boil, then remove from heat.
- Stir in cooked rice. Pour into greased 13 x 9" baking dish.
- Top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake 5 more minutes. Enjoy!
Nutrition
Calories: 345kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 564mg | Potassium: 505mg | Fiber: 6g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 3mg