Low Fat Tex-Mex Chicken and Rice Casserole Recipe (2024)

can you use other flavors of rice in this recipe?

We love the chicken and rice vermicelli mix with this recipe. But you could easily swap for other flavors of rice.

If you are looking for an even healthier option, you could add in cooked brown rice. You may want to add in some extra seasonings of your choice if it tastes a little bland.

Some other boxed rice flavors that might be delicious are a cheddar cheese flavor of any kind, chicken and garlic, or a long grain and wild rice. The options are endless.

chicken breast or precooked chicken?

We like to buy frozen chicken breasts in the 4 pound bag and use them in a lot of recipes. It’s a better price when buying it in larger amounts. Then we thaw and cook the chicken breasts as needed in so many recipes.

If you are short on time, a rotisserie chicken is great in this recipe. Just pull the chicken off the bones and dice into bite sized pieces.

You can also use frozen chicken already cooked and seasoned. That would also be tasty in this Low fat Tex-Mex Chicken and Rice Casserole.

Looking for more Tex Mex recipes? Try our Tex Mex Cheesy Chicken Soup!

how to make Low Fat tex-mex chicken and rice casserole

• This recipe is so easy and we love that it is made up of ingredients that we usually have on hand in our pantry. No running to the store for ingredients you may never need again.

1. In a sauce pan cook onion in oil over medium heat until tender.
2. Stir in rice package with seasoning packet. Cook and stir for 2 minutes.
3. Add in chicken broth and water. Bring to a boil and then reduce heat.
4. Cover and simmer for 20 minutes. (liquid will not be fully absorbed)

5. Transfer the rice mixture into a mixing bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin, and pepper.

6. After it is all mixed together, transfer the mixture into an 8 x 8 inch baking dish that has been lightly sprayed with non stick cooking spray.

7. Baked covered at 425 degrees for 25 minutes.

8. Remove from oven and cover with shredded cheese. Let stand for about 5 minutes or until cheese melts. Then serve.

• Enjoy every delicious bite.

helpful items for this recipe:

1. 8 x 8 inch baking dish– a favorite dish that comes with a nice lid for transporting or storing leftovers.
2. Knives– these are a nice set of knives for chopping. They come in fun colors. Great for gift giving too.
3. Skillet– a great non stick skillet that cleans up so easily.

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here are more healthy chicken recipes:

You will love these chicken recipes to prepare for your family.

• Healthy Chicken Fajita Soup
• Healthy Buffalo Chicken Tostadas
• Healthy Honey Baked Chicken
• Chicken Lime Lettuce Wraps
• Skinny Chicken Salad Sandwiches

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1. Leslie Shelton says:

   Looks wonderful. To really make this healthy, though, I'm going to try to use brown rice and no packaged / flavored rice to reduce sodium and preservatives. By adding additional broth instead of water, I'll bet it will still be flavorful!

2. Anonymous says:

   See Also

   Chicken Egg Foo Young Recipe

   Well, yum!

3. Diana says:

   I made my usual chicken and rice dish into a texmex tonight, patterned after your recipe. It was fabulous. Just wanted to say thanks.

4. HillaryA says:

   How many servings does this recipe make?

5. Six Sisters says:

   Hi Hillary!

   There are 8 servings. You could serve more or less depending on your serving size portion.

6. Kim says:

   We've been counting calories at our house lately, but I was getting tired of the "chicken & vegetables" that we were having for almost every meal. I miss casseroles! This hit the spot, and I am going to use this idea and make a chicken & broccoli casserole next week using a different rice mix, etc. We'll see how it turns out!

7. Julia@SouthernColor says:

   I made this last night for dinner and it was DELICIOUS!! My husband even went back for seconds! Thanks for recipe!

8. nikki says:

   I actually made this last night, but doubled the spices and added black olives and 1/2 c light sour cream (I can't resist sour cream). It was delish

9. Georgia says:

   I made this with a few modifications and it was so delicious!

   I used low sodium rice & vermicelli mix as well as low sodium chicken broth. I also used a single can of diced tomatoes with diced green chiles already added in (probably adding some of that sodium back in too, ha!)

   I will be making this again in the future!

10. Jackie Reich says:

    Anyone know the calories on this dish?
    

11. Carrie North says:

    Making this right now, and it looks like I made the same modifications as Georgia! Looking forward to having this tonight!

12. Andrea says:

    How much water is suppose to be left in the pan before you put it in the casserole dish? It seems like alot. I hope it turns out :(

13. Carol says:

    I made this a few nights ago and it was really good!! I did add some sliced black olives to it but that's the only change I made. It was super easy to make and my entire family loved it. I will make this again. Thanks for sharing!

14. Darla Martinez says:

    I made this casserole today!! It's very delicious!! I will definitely make this again!

15. Rachel says:

    Made this tonight! Super easy and just the right amount of spicy!

16. Amber says:

    How calories?

17. Cyd says:

    Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you the servings and calories per servings, weight watcher points and all nutritional information on this recipe. It's our sister site - MyRecipeMagic.com. It has over 20,000 recipes. Hope you'll stop by and check it out.

18. Vicki says:

    Would it be so hard to just list the calorie count? The link to Myrecipemagic doesn't take you to the recipe it takes you to the homepage. Myrecipemagic's search function is painfully slow and that's IF you get a result. UGH! More times than not it just blanks out.

19. Jessica says:

    Do you think this could be made as a freezer meal?

20. Cyd says:

    The rice might get a little mushy as a freezer meal. You could try a small amount before freezing the whole recipe.