Holly Clegg’s Quick Chicken (or Turkey) Rice Casserole

Use this recipe if you have lots of turkey leftovers next week!

2 cups chopped skinless rotisserie chicken breasts (or leftover turkey)
2 (4 oz) cans diced green chilies
2 cups fat-free sour cream
salt and pepper to taste
3 cups cooked rice, divided
2 cups shredded reduced-fat Mexican blend cheese, divided

Preheat oven to 350.  Coat 2-quart baking dish with nonstick cooking spray.  In large bowl, combine chicken (or turkey), green chilies, sour cream, and season to taste.  Spread half of rice in prepared dish.  Cover with half of sour cream mixture, sprinkle with half of the cheese.  Repeat layers.  Bake 30-40 minutes or until well heated.

Nutritional info per serving:

Calories 274, Calories from Fat 23%, Fat 7g, Saturated Fat 4g, Cholesterol 59mg, Sodium 495mg, Carbohydrates 29g, Dietary Fiber 1g, Total Sugars 4g, Protein 23g, Dietary Exchanges:  2 starch, 3 lean meat

Terrific Tip:  For a step-saver:  freeze leftover rice to use for this quick dinner.

This recipe is from Holly Clegg’s Trim & Terrific Kitchen 101: Secrets to Cooking Confidence.

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