CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE
Steps:
- --Spanish Rice--
- In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
- -- Casserole --
- Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
- In a large casserole dish, layer the ingredients in the following manner:
- Enchilada sauce (1/3 of large can)
- Layer of corn tortillas (1/2 package)
- Layer of chicken and soup mixture (use half of it)
- Layer of Kraft Cheddar Cheese (4 oz.)
- Enchilada sauce (1/3 of can)
- Spanish Rice (see above)
- Layer of corn tortillas (1/2 package)
- Layer of chicken and soup mixture (use half of it)
- Layer of Kraft Cheddar Cheese (4 oz.)
- Top with last third of enchilada sauce
- Top with broken Corn Chips
- Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY CHICKEN SPANISH RICE CASSEROLE
This is my version of a friend's recipe. It's fabulous!
Provided by jackie shipman
Categories Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
- 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
- 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
- 4. Stir in chicken and veggies.
- 5. Transfer to a large casserole dish.
- 6. Sprinkle top with cheese shreds.
- 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.
LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE
Make and share this Low-Fat Spanish Chicken and Rice Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- In a 2-quart casserole, combine the rice, onion, and oil.
- Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
- Cover the casserole and bake 30 minutes.
- Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
- Bake until the chicken is cooked through, 15 to 20 minutes.
- Remove the bay leaf and serve.
Nutrition Facts : Calories 253.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 22.8, Sodium 656.2, Carbohydrate 42, Fiber 3.2, Sugar 4.5, Protein 13.5
SPANISH CHICKEN RICE CASSEROLE
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
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
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