Ingredients for Easy Mexican Chicken Bake
- 1 tablespoon Olive Oil
- 8 ounces Sliced Mushrooms
- 1 (16 ounce) container Reduced Fat Sour Cream
- 1 (8 ounce) package Low Fat Cheddar Cheese
- 1 cup Salsa
- 2 cups Cooked White Rice
- 2 cups Cooked Chicken Breast
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How to Make Easy Mexican Chicken Bake
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add 8 ounces of sliced mushrooms and sauté until softened, about 5-10 minutes.
- In a large bowl, combine the sautéed mushrooms, 1 cup of sour cream, 1/4 cup of shredded cheddar cheese (reserve the rest for topping), 1 cup of your favorite salsa, 2 cups of cooked rice, and 2 cups of cooked and shredded chicken.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Bake for 20 minutes.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Continue baking for another 10-15 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
18g
Fat
29g
Carbs
12g
