Try this Tex Mex Chicken and Rice recipe, or contribute your own.
Suggest a better descriptionMix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
Top with chicken. Sprinkle 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.
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Serving Size: 1 Serving (1143g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 509 | ||
Calories from Fat: 17 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 48mg | 2 % | |
Potassium 1602.4mg | 42 % | |
Total Carbohydrate 116.7g | 34 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 97.9g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 509
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