MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

Easy, tasty, great weeknight casserole, freezes nicely too! (Adapted from Company's Comming Low-Fat cooking)

Provided by Derf2440

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups long grain rice, white, uncooked (I used brown basmati rice)
2 (14 ounce) cans Mexican-style stewed tomatoes, with juice, broken up
3 garlic cloves, smashed
1 medium onion, chopped
2 jalapeno peppers, finely diced
1 teaspoon chili powder
1 1/2 cups water (or low fat chicken broth)
2 lbs boneless skinless chicken, pieces, all visible fat removed
1/4 cup fresh cilantro, chopped (or parsley)

Steps:

Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro.
Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.

Nutrition Facts : Calories 368.4, Fat 2.4, SaturatedFat 0.6, Cholesterol 88, Sodium 638.2, Carbohydrate 44.6, Fiber 1.2, Sugar 1.1, Protein 39.6

*** Explore more Mexican Chicken Casserole Recipes »

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