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Spanish Chicken & Rice Bake

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“A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
  2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
  3. Cover tightly with casserole lid or foil.
  4. Bake at 375°F for 45 minutes or so.
  5. Sprinkle with cheese.

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