Tex Mex Chicken and Rice Bake Recipe

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Ingredients:

Serving

1 (10 1/2 oz) can low-fat condensed cream of chicken soup
1 (10 1/2 oz) soup can 1% low-fat milk
3/4 cup uncooked long-grain white rice
1 1/2 tsp chili powder
1 1/2 cups mixture of red and green pepper strips, chopped onion
1/2 cup frozen corn
4 boneless skinless chicken breast halves
1/2 cup shredded tex mex cheese (or cheddar and monterey jack mixture)

Directions:

Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.72 Kcal (1778 kJ)
Calories from fat	134.44 Kcal
		% Daily Value*
Total Fat	14.94g	23%
Cholesterol	160.11mg	53%
Sodium	1109.98mg	46%
Potassium	850.08mg	18%
Total Carbs	21.6g	7%
Sugars	4.42g	18%
Dietary Fiber	1.84g	7%
Protein	54.05g	108%
Vitamin C	45.4mg	76%
Iron	1.2mg	7%
Calcium	118.8mg	12%

Amount Per 100 g
Calories	107.28 Kcal (449 kJ)
Calories from fat	33.96 Kcal
		% Daily Value*
Total Fat	3.77g	23%
Cholesterol	40.44mg	53%
Sodium	280.38mg	46%
Potassium	214.73mg	18%
Total Carbs	5.46g	7%
Sugars	1.12g	18%
Dietary Fiber	0.46g	7%
Protein	13.65g	108%
Vitamin C	11.5mg	76%
Iron	0.3mg	7%
Calcium	30mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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