Mexican Chicken and Rice

By carvalhohm2

Ingredients

• 1/3 cup SOS Mix (recipe follows)
• 1 3/4 cups water
• 1 cup salsa
• 1 cup whole kernel corn
• 3/4 cup uncooked white rice
• 4 skinless, boneless chicken breast halves
• 1/2 cup cheddar cheese, shredded

Details

Servings 4
Adapted from extension.usu.edu

Preparation

Step 1

Whisk SOS Mix and water until well blended. Add salsa, corn and rice. Pour in 2 quart shallow baking dish. Place chicken on rice mixture. Cover and bake at 350°F for 1 hour or until chicken is done and rice is tender. Sprinkle with cheese.

1 serving: 396 g

WW Points Plus: 16
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Soup or Sauce (SOS) Mix:
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2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.

Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.