In my quest to find a healthy Cinco de Mayo dish I found this one. I drained the tomatoes and used an enchilada sauce instead. I also added green onions. My boyfriend keeps going back for more!
This was okay for an easy reduced fat dinner idea. I liked not having to precook the chicken before assembling the casserole. The cheese on top dried out while baking.The flavor was okay but the top looked overdone.I would try to wait to add the cheese twenty minutes into the cooking time.
Overall this was a very good recipe. I didn't drain the tomatoes and it got a bit watery. Next time I might mix some shredded cheese in with the tomato mixture to thicken it up a bit. It tasted good though. My 3 yr old loved it but my 5 yr old just picked the chicken out of it and wouldn't eat anything else:p
This is a good change of pace dish for someone following the Dash Diet. As I don't care for cheese, I ended up omitting the cheese and increasing the cumin and chili powder to give more flavor. I also added some salt free pepper blend. I then served it on a low fat,whole wheat tortilla. Lettuce or romaine plus some fat free plain yogurt could be added if one desired.
The Dash Diet is working for me. Within 2 weeks my blood pressure had dropping dramatically. I have also lost 2-4 pounds every week since beginning this diet about a month ago.
This turned into a kind of seven-layer Mexican stew: In my casserole I put UNCOOKED white rice chicken pieces one can of black beans a can of corn (undrained) one can of diced tomatoes (undrained) chopped onions sharp Cheddar cheese and sliced jalapenos. (No poblano or red bell pepper in the house.) I topped the whole with generous amounts of chili powder and garlic powder (out of garlic and cumin also). I then baked it uncovered for 25 minutes but put the cover on for another 20 because the rice wasn't cooked. It turned out surprisingly good! Next time I'll cover from the start plus I'll season the chicken and put the onions closer to the bottom so they're a little less crunchy. I can see how this might work with browned ground beef as well. Thanks!
I love this recipe!! I don't use poblano or jalapeno peppers. I use a can of rotel with diced tomatoes and green chilis. I also used cheder and mozzerella cheeses as a substitute. I cook covered and it turns out delicious. It's a great recipe to double for leftovers.
A good basic recipe. I had various leftovers in the fridge and was trying to decide if I should mix or layer them and this recipe helped me decide to layer. I poured a little chicken broth over the rice. I used some diced tomatoes and some tomato sauce--I would say just use tomato sauce. My two year old especially liked the casserole.
I must have been the only one with this problem but after 45 minutes at 400 degrees the cheese on top of this was burned almost to the point of being inedible. The flavor was what we were looking for - I think the next time we try making it I'll cook the chicken ahead of time and severely reduce the overall cooking time. Other than that it definitely has the potential to be a great dish and the problem may be nothing more than a quirk in my own oven.
I didn't drain the tomatoes either and also had a lot of water in the bottom of the pan. Once I drained that off it was very good--especially the second day. I used boneless skinless chicken tenders and left them whole. Used canned corn instead of frozen. The only ingredient I didn't have was the poblano pepper but it was still very tasty--especially for being a "diet" dish. It was not lacking in flavor for me. I will definitely make this one again!
