Best Low Fat Spanish Chicken And Rice Casserole Recipes

SPANISH RICE AND CHICKEN

Spanish Rice and Chicken image

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons chili powder
1 teaspoon salt

Steps:

Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.

SPANISH CHICKEN RICE CASSEROLE

Spanish Chicken Rice Casserole image

This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.

Provided by zoe85

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 7/8 ounce) packages Spanish rice and vermicelli mix (I used Rice-A-Roni Spanish rice)
1/4 cup butter, cubed
4 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
3 cups cubed cooked chicken or 3 cups turkey
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1 cup shredded Mexican blend cheese, divided

Steps:

In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.

Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2