Mexican Corn and Chicken Casserole
- Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
- Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
- Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.
From the Test Kitchen
To cook chicken breast quickly, in a large skillet combine 8 to 9 ounces skinless, boneless chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F). Drain well. Cool slightly. Using two forks, pull chicken apart into shreds.
Nutrition Facts (Mexican Corn and Chicken Casserole)
- Per serving:
- 524 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 2 g monounsatured fat),
- 70 mg chol.,
- 1099 mg sodium,
- 66 g carb.,
- 6 g fiber,
- 8 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet