Spanish Chicken & Rice Bake

By ghudsontx

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. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb
PS...To Freeze : Cool, portion and freeze in a ziploc bag.
To reheat: Thaw, place in a covered casserole dish and bake until heated through.

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 bean, washed (optional)

Details

Servings 4
Preparation time 5mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 5 mins

Total Time: 50 mins

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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