01
December
2011
|
13:58 PM
America/New_York
Southwestern Chicken and Rice Casserole
- 1 (10.75 oz.) can of condensed cream of chicken soup
- 1 cup water
- 1 cup thick & chunky salsa
- 3/4 cup uncooked regular long-grain white rice
- 1/2 tsp. onion powder
- 1 cup frozen whole kernel corn, thawed
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded Mexican cheese blend
Stir soup, water, salsa, rice, onion powder and corn in a 12" x 8" shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375° F for 45 minutes or until chicken and rice are done. Top with cheese. Serves four.
Select pages where this recipe appears: Main Dishes