Chicken, Corn, and Rice Casserole
Serves
6
Cost/Serving
$0.89
Serving Size: 1 cup
Ingredients
- 1 cup instant brown rice, uncooked
- 2 cups frozen corn
- 1 can (12.5 ounces) chicken breast
- 1 can (4 ounces) diced green chili peppers
- 1 container (5.3 ounces) plain Greek yogurt
- 1 cup shredded cheese
- 6 tablespoons salsa, divided
Instructions
- Cook instant brown rice according to package directions.
- Preheat oven to 350°F. Spray a casserole dish or 8x8-inch pan with cooking spray.
- Thaw corn in the microwave.
- Drain the water off the chicken breast. Use a fork to shred the chicken breast.
- Combine rice, corn, chicken, chili peppers, yogurt, and shredded cheese in a medium bowl.
- Scoop mixture into the casserole dish.
- Bake casserole for 30 minutes until heated through to 165°F.
- Top each serving with 1 tablespoon salsa.
Tips
Make this a meatless dish by substituting beans for chicken.
Add spice by using pepper jack cheese.
Instead of baking in the oven, put casserole in microwave-safe dish and heat in the microwave for 10 minutes until internal temperature reaches 165°F.
Nutrition Facts
8 servings per recipeServing Size: 1 cup
Amount Per Serving
Calories 240
- % Daily Value*
- Total Fat 8g
- 10%
- Saturated Fat 4.5g
- 23%
- Trans Fat 0g
- Cholesterol 40mg
- 13%
- Sodium 590mg
- 26%
- Total Carbohydrates 26g
- 9%
- Dietary Fiber 2g
- 7%
- Total Sugars 5g
- Includes 0g Added Sugars
- 0%
- Protein 19g
- Vitamin D 0mcg
- 0%
- Calcium 185mg
- 15%
- Iron 1mg
- 6%
- Potassium 276mg
- 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.