Nacho Chicken Casserole

Tired of the same old chicken?  I am always loking for something to change up my chicken.  Here is a recipe from Betty Crocker I am definitely going to try.

 

 

 

Nacho Chicken Casserole

 

 

Ingredients

2 cups diced cooked chicken                        

1/2 cup uncooked instant white rice                        

1  can (14.5 oz) diced tomatoes, drained                        

1  can (10 3/4 oz) condensed cream of chicken soup                        

1  can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole  kernel corn with red and green peppers, undrained                        

1 can (4.5 oz) Old El Paso® chopped green chiles, undrained                        

1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)                        

1 1/2  cups shredded Cheddar cheese (6 oz)                        

1 cup broken tortilla chips

 

 

1) Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.

2) Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

 

 

1 Serving

Calories 500  ( Calories from Fat 210)

Total Fat 24g
Saturated Fat 10g
Trans Fat 1/2g                                   

Cholesterol 90mg

Sodium 1530mg

Total Carbohydrate 41g
Sugars 7g
Protein 30g

 

% Daily Value*:

Vitamin A 25%
Vitamin C 10%
Calcium  25%
Iron 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3

*Percent Daily Values are based on a 2,000 calorie diet. 

 

Update and New Recipe

Wow!  It has been a while since I have posted.  Sorry about that folks.  I had surgery 3 weeks ago.  So, I am going to make it up to you by doing a bunch of posts!

 

 

I will start with this recipe I found at WeightWatchers.com.

 

 

 

 

 

Looks yummy right?!  I think I will have to try this one soon!

 

 

Lemon-and-Herb-Marinated Grilled Chicken Breasts

 

 3PointsPlus Value

Prep time: 15 min

Cook time: 7 min

Other time: 360 min

 Serves: 16

 

These chicken breasts are juicy and aromatic. Halve the recipe for smaller crowds or make the whole batch and turn leftovers into sandwiches and burritos.

 

Ingredients

	1/4 cup(s) rosemary, fresh, minced
	1/4 cup(s) fresh oregano
	3 Tbsp white wine vinegar
	2 Tbsp minced garlic, or 6 medium garlic cloves, minced
	1 1/2 Tbsp lemon zest, minced
	2 tsp table salt
	1 tsp black pepper, freshly ground
	4 pound(s) uncooked boneless skinless chicken breast(s), sixteen 4-oz pieces

Instructions

• In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.
  
  
• Prepare grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook chicken on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days. Yields 1 chicken breast per serving.