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Coronado Casserole

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Submitted by megg

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 237
CUP ML ONIONS
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
chopped, drained, 1 can
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML OREGANO
15 433.5
OUNCES ML/G TOMATO SAUCE
1 can
½ 118
CUP ML CHICKEN BROTH
2 473
CUPS ML CHICKEN BREASTS
cooked, cut into chunks
3 7.1E+2
CUPS ML RICE
cooked
1 237
CUP ML SOUR CREAM
dairy
2 473
CUPS ML CHEDDAR CHEESE
divided *
1 ½ 355
CUPS ML CORN CHIPS
crushed *

Directions

Preheat oven to 350℉ (180℃) degree.

Add ¾ cup onion, chiles, cumin, oregano, tomato sauce and broth in 2-quart saucepan.

Cook over low heat about 10 minutes, stirring often, stir in chickens.

Mix rice and sour cream well, spoon into shallow 2½ quart casserole.

Sprinkle with 1 cup cheese, pour sauce over all.

Top with remaining 1 cup cheese and remaining ¼ cup onion.

sprinkle with corn chips.

Bake for 25 minutes until it’s cooked through.

Cool for a few minutes and serve warm.

* not incl. in nutrient facts Arrow up button

Comments


Carol

The Corn Chips were omitted in the directions.

Zhangbo

Thanks for your comment, just updated the recipe, now it is clearer to read and follow! Enjoy!

 

 

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 620 25% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 259mg 11%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 12%
Sugars g
Protein 58g
Vitamin A 15% Vitamin C 27%
Calcium 24% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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