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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 24, 2014

      I used 2 chicken breasts - apprrox. 3 cups chicken cut-up, 1 can of whole kernel corn, 1/4 bag frozen pepper onion stir-fry, whole package of Taco seasoning and Mexican Blend cheese. Was out of the other rice so substituted 2 individual serving mirco wave cooked rice. This made about 50% more than recipes states.<br/>Flavor is excellent, Be sure nachos are not in big pieces. You could alter this to taste -it's a great base recipe.

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    • on February 08, 2010

      made a lowfat version of this: using brown rice, lowfat low sodium soup, 2% fat mexican cheese blend, and less tortilla chips. It was pretty good- though I felt like a little more spice/ taco seasoning would have helped the flavor. I ended up putting nonfat sourcream mixed with taco powder on top for more flavor.

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    • on October 20, 2009

      I had to hurry and get this in the oven before I went to pick up kids. The prep time only took me 5 mins and that is with grating the cheese. I also used a full packet of taco seasoning. I'm glad I did that way it had more flavor. I'll make this one again! Made for *Zaar Cookbook Tag 2009* game

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    • on January 17, 2009

      Very very tasty and we really loved it! I used Mexican blend cheese instead of Cheddar and used regular whole wheat rice instead of instant. We will make this again because Mexican is one of our favorites and it had a Mexican flair to it! Tony

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    Nutritional Facts for Nacho Chicken Casserole

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.6
     
    Calories from Fat 214
    43%
    Total Fat 23.8 g
    36%
    Saturated Fat 11.5 g
    57%
    Cholesterol 103.0 mg
    34%
    Sodium 1311.7 mg
    54%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.1 g
    8%
    Sugars 6.1 g
    24%
    Protein 34.0 g
    68%

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