01
December
2011
|
07:58 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