Spanish Chicken & Rice Bake

Ingredients

    • 1 (10 3/4 ounce) cans 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)

Directions

  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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