Mexican Chicken Casserole

Serves: 5
Total Calories: 530


1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cups rice (cooked)
2 cups chicken (cooked and cubed)
1/4 cup red pepper (diced)
1/4 cup bell pepper (diced)
1 cup Cheddar cheese (shredded)
1 cup Jack cheese (shredded)


Cook rice according to package directions until just tender. Set aside.

In medium pan mix together soup, chicken broth, chili powder and cumin. Cook over medium heat for about 5 minutes, stirring frequently. Turn off heat.

Add rice, chicken, red pepper, bell pepper, 1/2 cup Cheddar cheese and 1/2 cup Jack cheese. Mix until well blended.

Spoon mixture into a greased 9 x 13 inch pan. Top with remaining 1/2 cup Jack cheese and 1/2 cup Cheddar cheese.

Bake, uncovered, at 350 degrees for 20 - 25 minutes, or until thoroughly heated. Let stand 5 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 530
Calories from Fat: 116

This Mexican Chicken Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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