Mexican Chicken Casserole
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ Cup of Chicken Broth
  • 2 Cups of Cooked Broccoli or Cauliflower Rice
  • ¼ Cup Chopped Onion
  • 2 Garlic Cloves, Minced
  • 2 Cups of Frozen Sweet Corn, Thawed
  • 1-14 Ounce Can of Rotel Diced Tomatoes, Undrained
  • 1.5 Cups of Cooked Chicken Breast (Skinless)
  • 1 Cup of Tomato Puree
  • ½ Cup of Kraft Fat Free Cheddar Cheese
  • ½ Tablespoon of Chili Powder & ½ Tablespoon of Dried Cilantro
  • Vegetable Cooking Spray
  1. Spray a 2 quart casserole with Vegetable Cooking Spray.
  2. In a bowl combine chicken broth and rice. Set aside.
  3. In a large saucepan that has been sprayed with Vegetable Cooking Spray, cook onion and garlic over medium heat until onion is translucent. Remove from heat.
  4. Stir in corn, tomatoes, chicken, tomato puree, ½ cup of the Fat Free Cheddar Cheese, chili powder, cilantro and rice mixture. Pour into 2 quart casserole dish.
  5. Bake uncovered for 25 minutes in a 350 degree oven or until chicken is heated through.
  6. Serve with Fat Free Greek Plain Yogurt, 0 Point Fresh Salsa, Fresh Cilantro, Hot Sauce, etc.
  7. Makes 4 servings at 0 SmartPoints per serving on the Blue and Purple Plans.  On the Green Plan, it's 4 SmartPoints per serving.  Enjoy!
Recipe by Dee Dee Does at