Spanish Chicken & Rice Bake

Aroostook's Note:

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.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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)

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.

Reviews

[Donna M.]

Oh YUM! This was perfectly awesome, and so fast and easy to put together. The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking. I used meduim salsa and it was just right for our tastes...not too spicy, but had a little kick. I used chicken breast tenders and put in a whole can (12 oz. vacuum pack) of corn. I didn't measure the cheese, but I know I put at least a cup of finely shredded Mexican 4-cheese blend on top. The rice I used was just a store-brand long grain. I will be making this often. It is so easy that even my kids could make it and not mess it up. THANK YOU Barbara!!

[Deborah Forsythe]

Wonderful and tasty. I did add 1 cup of rinsed and cooked black beans in step #1. I would also suggest to lightly season chicken breast with salt and pepper before baking. I will be making this dish often.

[Missy Wright]

This was absolutely delicious! I added 1 cup of black beans as well. Then about 10 drops of tabasco to the medium salsa we used because we love things spicy! I cooked it for 45 mins like the recipe says to but the rice was not fully cooked so I added 20 more minutes to it. Then I removed the chicken, sprinkled it with cheese, then sprinkled the remaining cheese on the rice,corn and beans and let it cook about 5 more minutes to allow the cheese to melt. The chicken was tender and the rice could have been a meal in itself.