Prep 5 mins
Cook 45 mins
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.
- 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)
- Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
- Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
- Cover tightly with casserole lid or foil.
- Bake at 375°F for 45 minutes or so.
- Sprinkle with cheese.
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!!
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.
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.