Tex Mex Chicken and Rice Bake
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0.0
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
4
-
Calories
392 kcal
-
Course
Main Course
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Cuisine
American
Tex Mex Chicken and Rice Bake
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Easy, fast and delicious! This chicken and rice bake is perfect for a busy weeknight dinner!
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Ingredients
- one 10 3/4 ounces cream of chicken soup
- 1 cup salsa
- 1/2 cup water
- 1 cup frozen whole kernel corn, thawed
- 1 can black beans
- 3/4 cup uncooked cooked long grain white rice
- 1 1/4 pounds skinless boneless chicken breast halves cut in half lengthwise, if more than 7 ounces each
- 1/4 teaspoon paprika
- 1/2 cup shredded Tex Mex Cheese
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Instructions
- Heat the oven to 375°F.
- Stir the soup, picante sauce, water, corn, beans and rice in a 9x13 baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
- Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
37g
(12%)
Protein
37g
(74%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
105mg
(35%)
Sodium
775mg
(32%)
Potassium
806mg
(23%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
560IU
(11%)
Vitamin C
3.5mg
(4%)
Calcium
138mg
(14%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 775mg | 32% |
| Potassium | 806mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 138mg | 14% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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