Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Arroz Con Pollo Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Tablespoon(s) Flour
1/4 Pound(s) Velveeta, shredded
1 Clove garlic, minced
4 Cup(s) Rice, cooked
2 Tablespoon(s) Vegetable oil
4 Cup(s) Chicken breast, cooked and
1 Tablespoon(s) Chili powder
2 Cup(s) Cheddar Cheese, Shredded
1 Cup(s) Milk
1 Cup(s) Chicken broth
2/3 Cup(s) Picante sauce
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Oregano leaves, crushed
Sour cream
Ripe olives, sliced
Cook flour and garlic in oil over low heat stirring constantly, until
flour is browned. Stir in chili powder. Gradually add milk, broth,
picante sauce, cumin and oregano. Cook over medium heat, stirring
constantly, 5 minutes. Add velveeta, stir until melted. Keep warm.
Spoon 2 cups rice onto bottom of lightly greased 9 X 13 inch baking
dish, top with half the chicken. Spoon 1 cup sauce mixture evenly over
chicken. Top with 1/2 c. shredded cheese. Top with remaining rice and
chicken. Spoon remaining sauce evenly over chicken. Cover with
remaining shredded cheese. Bake at 350 for 20 minutes or until hot.
Let stand 5 minutes before serving. Top with sour cream and olives, as
desired. Recipe by: Kraft Foods Cookbook Posted to MC-Recipe Digest
V1 #858 by Laurie Campbell <> on Oct 21, 1997

Nutrition (calculated from recipe ingredients)
Calories: 508
Calories From Fat: 229
Total Fat: 26g
Cholesterol: 117.3mg
Sodium: 690.3mg
Potassium: 426.1mg
Carbohydrates: 29.5g
Fiber: 1g
Sugar: 4g
Protein: 37.5g

Scale this recipe to Servings [?]