Chicken and Rice Casserole
An easy casserole made with chicken, rice, salsa, canned veggies with a little cheese on top.
- 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
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!
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