Prep Time: 5 min. Bake Time: 45 min.
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
1/2 cup shredded Cheddar cheese
1. Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
2. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Makes: 4 servings.
To complete the meal serve the chicken and rice with sliced tomatoes and avocados drizzled with fresh lime juice and a sprinkle of freshly cracked pepper.
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