CHEESY MEXICAN RICE CASSEROLE RECIPES

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CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE RECIPE ...



Cheesy Southwest Chicken and Rice Casserole Recipe ... image

No chopping, no fuss, just a delicious Dump Dinner.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

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™ red enchilada sauce
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • 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.
  • 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 Facts : Calories 570 , CarbohydrateContent 61 g, CholesterolContent 115 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 46 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1380 mg, SugarContent 3 g, TransFatContent 0 g

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE RECIPE ...



Cheesy Chicken, Broccoli and Rice Casserole Recipe ... image

This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 cup sliced onion
8 oz sliced mushrooms
1/4 teaspoon salt
3 cups fresh broccoli florets, coarsely chopped
2 1/2 cups cooked white rice (without added salt or butter)
1 1/2 cups coarsely chopped cooked chicken breast
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup fat-free (skim) milk
1/2 cup light sour cream
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • Add rice to bowl. Stir to combine. Stir in chicken.
  • In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Nutrition Facts : Calories 330 , CarbohydrateContent 29 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 5 g, TransFatContent 0 g

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