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
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
-
Step1Heat 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.
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Step2Bake 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.
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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
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