This is a great variation for the classic chicken and rice casserole. The Mexican-style tomatoes add a kick!

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Recipe Summary

prep:
10 mins
cook:
1 hr 35 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.

  • Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts

364 calories; protein 17.1g; carbohydrates 51.5g; fat 9.5g; cholesterol 40.8mg; sodium 797.3mg. Full Nutrition
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