Spanish Chicken Casserole


Serves: 4
Total Calories: 136

Ingredients

* See note below.
1 spanish rice and sauce mix
1 1/2 cups water
1 tablespoon butter or margarine
1 pound chicken boned, skinned uncooked cut in bite-size pieces (about 2 cups)
1 (14 1/2-ounce) can tomato wedges, coarsely chopped and drained
1 (8 1/2-ounce) can corn drained
1 teaspoon chili powder
1 teaspoon parsley dried

Directions:

* Cooking Time: 13 to 14 minutes Power: 100% (700 watts) Standing Time: 5 to 6 minutes In a deep 2-quart microwavable casserole, combine rice mix, water and butter. Cover with a glass lid or plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 minutes or until almost all liquid is absorbed, stirring after 4 minutes.

Stir in chicken, tomatoes, corn, chili powder and parsley. Re-cover and vent. Microwave at 100% power for 5 to 6 minutes or until liquid is absorbed, rice is almost tender and chicken is no longer pink in center, stirring after 3 minutes. Let stand, covered, for 5 to 6 minutes or until rice is tender.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 38

This Spanish Chicken Casserole recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.


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