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Tex-Mex Chicken Casserole*




Source of Recipe


First Place


Recipe Introduction


Serves: 6 (Serving size: Approx. 1 cup)

Exchanges: 3 meats, 1 bread, 1/2 vegetable, 1/2 milk, 1/2 fat.




List of Ingredients





1 tablespoon olive oil
3/4 cup Spanish onion
1/2 cup diced green bell pepper
1/4 cup canned diced chilies (optional)
2 cups cooked brown rice
1 1/2 cups Mexican-blend cheese, low-fat
1 1/2 cups chopped cooked chicken
12 ounces evaporated skim milk (12 fl. oz.)
2 large eggs, beaten
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro

Preparation:
In a small sauce pan heat oil and sauté bell pepper, onion, and chilies for 1-2 minutes. In a medium-size bowl, combine milk, eggs, and cumin. Add sautéed vegetables, rice, cheese, and chicken. Stir to combine. Pour mixture into a prepared 9x13 casserole dish and bake at 350 degrees for 18-20 minutes. Garnish with cilantro.

Refrigerate cooked for up to 5 days. If freezing, don’t pre-bake. Remove from freezer and let thaw in the refrigerator, and then follow baking instructions.



Recipe