Mexican Chicken Casserole
Mexican Rice, Tortilla Chips, and Guacamole
Ingredients
- 1 (1.37-oz) pkg frozen oven roasted diced chicken breasts, thawed
- 2 (15-oz) cans pinto beans, rinsed and drained
- 1 (15.25-oz) can Southwest corn, drained
- 1 cup refrigerated salsa
- ½ cup water
- 1 (4-oz) can chopped green chiles
- 1 (1-oz) envelope taco seasoning mix
- 1 (8-oz) pkg shredded Mexican blend cheese
- 3 cups coarsely crushed lime flavored tortilla chips
Instructions
- Preheat oven to 400°F. Combine chicken, beans, corn, salsa, water, green chiles, and seasoning mix in a large skillet; cook over medium-high heat until mixture is bubbly .
- Pour chicken mixture into a greased 13-x 9-inch baking dish. Combine cheese and crushed tortilla chips; sprinkle on casserole.
- Bake 10 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable Mexican rice and street corn
- 1 (8-oz) container guacamole
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Heat rice according to package directions. Serve guacamole with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
667
|
442
|
1109
|
| Fat (g) | 24 | 20 | 44 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 45 | 7 | 52 |
| Carb (g) | 67 | 63 | 130 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 1928 | 582 | 2510 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 2 | 1 | 3 |
30 Minute Meals Meal Plan
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