Southwest Chicken Casserole

22 Reviews

“A 15 minute microwave casserole. Can substitute canned white albacore tuna for the canned white chicken. Casserole is as casserole does! Serve with mexicorn and green salad if desired.” - by AJINAZ

Ingredients

1 (5 ounce) can chicken chunks, drained
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 tablespoons dried minced onion
salt and pepper to taste
1 1/4 cups water
2 cups instant rice

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Directions

In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
Add the rice. The mixture should be the consistency of soupy pancake batter.
Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

Nutrition

Amount Per Serving (4 total)

Calories
544 cal
27%

Fat
26.5 g
41%

Carbs
47.8 g
15%

Based on a 2,000 calorie diet

Reviews (22)

Rate This Recipe

MEL10210

Jun. 23, 2003

"I love the mexican flavor of this simple casserole. I make it in the oven rather than the microwave. I bake at 350 for about 25 minutes and it turns out great!..." See more"

UMHERIED

Jul. 26, 2006

"This recipe was very easy & would have been very fast if I had used precooked chicken. (I didn't want to use the canned stuff.) I also made some changes, but only minor ones. I used cream of chicke..." See moren soup (not everyone in the house likes mushrooms), omitted the chilies & used jalepeno montery jack cheese instead. I also threw in some medium cheddar cheese. We were amazed that this tasted so good! We will definitely make it again."

Moon Riding Fences

Apr. 22, 2005

"This was okay but nothing special. I used fresh chicken, real onion, and long grain rice instead of the canned/dried/instant which I think improved the flavor, but it was still bland and could have us..." See moreed some more seasonings."

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