Santa Fe Chicken

Thumb_santa_fe_chicken

(from shoot3rs’s recipe box)

Categories: Casserole, Poultry

Ingredients

  • 2cups instant white rice, uncooked
  • 1can (15 oz.) black beans, rinsed
  • 1 yellow pepper, chopped
  • 1 can (10-1/2 oz.) condensed cream of chicken soup
  • 2 cups water
  • 1/4 cup chopped fresh cilantro
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Directions

  1. HEAT oven to 400°F.

  2. COMBINE rice, beans and peppers in 13×9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.

  3. TOP with chicken and salsa.

  4. BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

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