Chicken Fiesta Rice Bake
Category: One Dish Wonders
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: 30-60 minutes
- 1 can (10.75 ounce size) cream of chicken soup
- 1 cup salsa
- 1/2 cup water
- 1 can (15 ounce size) whole kernel corn, undrained
- 3/4 cup uncooked regular long-grain white rice
- OR
- 1 cup instant rice
- 4 boneless, skinless chicken breast halves
- paprika, as needed
- 1/2 cup shredded cheddar cheese
Preheat the oven to 375 degrees F. In a bowl, combine the soup, salsa, water, corn, and rice. Mix well and pour into a 2-quart baking dish. Place the chicken breast halves in a single layer on top of the rice mixture. Sprinkle lightly with paprika. Cover the dish with foil and place in the oven. Bake at 375 degrees F for 45 minutes or until the chicken is cooked through and the rice is tender. Remove the foil and sprinkle the chicken evenly with the cheese. Return to the oven and bake for 5 minutes longer or until the cheese is melted. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
6 chicken legs and/or thighs (3 to 3 1/2 lb total) 1/2 cups chopped onion 1 tbsp cooking oil 1 (14 1/2 oz) can tomatoes, cut up 1 (8 3/4 oz) can corn, drained 1 (4 oz) can diced green chili peppe
by ICOOK2
Ingredients 4 14-ounce cans reduced-sodium chicken broth 6 cloves garlic, crushed and peeled 4 4-inch sprigs fresh rosemary or 1 tablespoon dried 1/8-1/4 teaspoon crushed red pepper 1 15-1/2-
by sgre52160
1 lb ground beef 1 small chopped onion 3/4 cup garden style salsa 1 (1 1/4 oz) pkg taco seasoning mix 1/4 cup water 1 cup whole kernel corn 1 (2 1/4 oz) can sliced ripe olives, drained 1 (8 1/2
view more member recipes