Spanish Chicken & Rice Bake
by Kelley Jankowski
serves: 6
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Easy do ahead chicken dish that feeds 6 people easily. We cut the chicken breasts in half to stretch the menu as 1 large chicken breast is too much for the average eater in my house. |
Ingredients: |
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1 can |
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cream of chicken soup |
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1 cup |
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salsa |
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1/2 cup |
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cold water |
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1 cup |
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frozen corn |
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3/4 cup |
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uncooked white rice |
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6 boneless |
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chicken breast halves |
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1/2 tsp |
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chili powder |
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1/2 cup |
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shredded cheddar cheese |
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1 cup |
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canned black beans, washed |
Directions: |
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Mix soup, salsa, water, corn, beans and rice in 2 qt shallow bkg dish.
Top with chicken, season w/salt and ppr and sprinkle with chili pwdr.
Cover tightly with casserole lid or foil
Bake. 375 x 34 minutes
sprinkle with cheese and bake for another 10 minutes.
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