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Cheesy Southwest Chicken and Rice Casserole

17 Ratings

17 Comments

Prep 5 min
Total 60 min
Ingredients 7
Servings 4

No chopping, no fuss, just a delicious Dump Dinner. MORE+ LESS-

Ingredients

cup uncooked regular long-grain white rice

can (15 oz) Progresso™ black beans, drained, rinsed

teaspoon chili powder

cup Progresso™ chicken stock

package (20 oz) boneless skinless chicken breasts

can (19 oz) Old El Paso™ red enchilada sauce

cup shredded Cheddar cheese (4 oz)

Steps

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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;