This easy recipe combines mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.
Ingredients For Mexican Corn And Chicken Casserole Recipe
14.5 ounce 1 can reduced sodium chicken broth
1 cup Uncooked long grain rice
1 tablespoon Vegetable oil
0.25 cup Chopped onion
2 Cloves garlic, minced
2 cup Frozen corn, thawed
1.5 cup Shredded cooked chicken breast
14.5 ounce 1 can diced tomatoes, undrained
1 cup Tomato sauce
1 cup Shredded mexican style four cheese blend
1 tablespoon Chili powder
Sour cream
Fresh cilantro
2 Green onions, thinly sliced
Nutrition value
612
calories per serving
16 g Fat45 g Protein66 g Carbs12 g FiberOther
Current Totals
16 g Fat
45 g Protein
66 g Carbs
12 g Fiber
MacroNutrients
Carbs
66 g
Protein
45 g
Fiber
12 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
149 mg
Iron
5 mg
Vitamin A
1350 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
1 mg
Vitamin B9
113 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
130 mg
Manganese
2 mg
Phosphorus
381 mg
Selenium
32 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
