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    You are in: Home / Recipes / Mexican Chicken Casserole Recipe
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    Mexican Chicken Casserole

    Average Rating:

    2 Total Reviews

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    • on September 27, 2008

      We loved this dish! I've never made a chicken dish with rice, so I was a little skeptical, because I hate over cooked chicken. I was so surprised at how tender and juicy the chicken was and how delicious this caserole turned out! I didn't have any jalapenos, or mexican style tomatoes, so I used fire roasted diced tomatoes and added about a 1/4 cup of green chili salsa instead. I added a bit more chili powder, cuz we love it, about a tsp of salt and 3 cubed chicken breast halves. We got about 10 good sized servings - we had it for dinner, I took it to lunch the next day, had leftovers for dinner the next night (I added a bit of cheddar - YUM) and again for lunch the following day! I like that this is pretty healthy and low fat, too! I will definitely make this again! Thanks!

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    • on November 15, 2006

      This recipe was great! I did have to substitute a bit but it still turned out very flavorful. I only had one can of stewed tomatoes so I used 1 can plus an 8 oz can of tomato sauce. I also added extra spices: 1 tsp cumin and 2 tsp dried oregano. Very tasty and smells great while cooking in the oven!

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    Nutritional Facts for Mexican Chicken Casserole

    Serving Size: 1 (415 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.3
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 0.6 g
    Cholesterol 87.9 mg
    Sodium 638.2 mg
    Total Carbohydrate 44.6 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 39.6 g

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