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Chicken Casserole with Salad

Chicken Casserole


Chicken Casserole
Recipe By:
  • 1-2 lbs. of chicken tenders, cut into 2” bite size pieces or leftover chicken cut into pieces
  • 1 (16-oz.)container of chopped onions
  • ½ c. fat free chicken broth or white wine
  • ½ can fat free cream of chicken soup
  • ½ can fat free cream of mushroom soup
  • 1 carton of sliced mushrooms
  • 1 bunch green onions, sliced
  • 1 can diced green chilies
  • 1 (8-oz.) container of fresh pico de gallo
  • Fresh baby spinach, optional
  • 2 boxes Mexican Rice Mix (I used Nueva Cocina Brand)
  • 1 can rotel
  • 1 can white shoepeg corn, drained
  • 1 can Mexicorn, drained
  • 1 can black beans, rinsed and drained
  • Salt, red/black pepper, garlic powder
  • 2 bags Mexican blend grated cheese
  1. Season chicken pieces and brown in large pot.
  2. Add chopped onions toward the end of cooking the chicken.
  3. Add the broth, soups, mushrooms, green onions, green chilies and pico de gallo to the chicken.
  4. Simmer about 5-8 minutes or until mixture thickens a bit.
  5. Cook rice according to box directions.
  6. Meanwhile in bowl, place corn, beans and rotel.
  7. When rice is done, add to bean mixture. Season.
  8. In 13x9” pan (this makes 2 pans), put layer of rice/bean/corn mixture.
  9. Lay fresh spinach over the beans if you want it. If not just skip this step.
  10. Place chicken mixture over it.
  11. Sprinkle with cheese.
  12. Cover with foil and bake at 350 for 15-20 minutes if mixture was warm when you put in oven. Remove foil and finish baking until bubbly.
*****You can freeze after baking.

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