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Cheesy Southwest Chicken and Rice Casserole

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Pillsbury Kitchens
Updated Sep 18, 2017
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No chopping, no fuss, just a delicious Dump Dinner.

Cheesy Southwest Chicken and Rice Casserole

  • Prep Time 5 min
  • Total 60 min
  • Ingredients 7
  • Servings 4
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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 broth (from 32-oz carton)
  • 1 package (20 oz) boneless skinless chicken breasts
  • 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup shredded Cheddar cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
  • Step 
    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.

Nutrition

570 Calories
15g Total Fat
46g Protein
61g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
1380mg
57%
Potassium
340mg
10%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
16%
Sugars
3g
Protein
46g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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