A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified.
Ingredients
1(10 3/4 ounce) can cream of chicken soup
1 cup salsa
1⁄2 cup water
1 cup whole kernel corn
3⁄4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1⁄2 teaspoon chili powder
1⁄2 cup shredded cheddar cheese
1 cup canned black beans, washed (optional)
Preparation
1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Sprinkle with cheese.
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| Spanish Chicken & Rice Bake |
1(10 3/4 ounce) can cream of chicken soup
1 cup salsa
1⁄2 cup water
1 cup whole kernel corn
3⁄4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1⁄2 teaspoon chili powder
1⁄2 cup shredded cheddar cheese
1 cup canned black beans, washed (optional)
Preparation
1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Sprinkle with cheese.
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