Mexican Corn and Chicken Casserole

BETTER HOMES AND GARDENS(1)
Lauren Liechty: "Will make again! Used the recipe for a large grou…" Read More
14Ingredients
40Minutes
350Calories

Ingredients

US|METRIC
  • 14 1/2 ounces reduced sodium chicken broth
  • 1 cup long grain rice (uncooked)
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 2 cloves garlic (minced)
  • 2 cups frozen corn (thawed)
  • 1 1/2 cups cooked chicken breast (shredded)
  • 14 1/2 ounces diced tomatoes (undrained)
  • 1 cup tomato sauce
  • 1 cup mexican style four cheese blend (shredded, 4 ounces)
  • 1 tablespoon chili powder
  • sour cream (optional)
  • fresh cilantro (optional)
  • 2 green onions (thinly sliced, optional)
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    NutritionView More

    350Calories
    Sodium23% DV540mg
    Fat12% DV8g
    Protein18% DV9g
    Carbs21% DV63g
    Fiber24% DV6g
    Calories350Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat0g
    Cholesterol<5mg2%
    Sodium540mg23%
    Potassium810mg23%
    Protein9g18%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A45%
    Vitamin C35%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lauren Liechty 3 years ago
    Will make again! Used the recipe for a large group meal; it was easy to double and not too complicated for a large group. Will enjoy the tasty leftovers.

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