Spanish Chicken & Rice Bake

From: NutterButter

On May 7, 2008

It was good, but the chicken ended up a little dry for me since I had to cook it for 1 1/2 hours

From: Avery

On May 1, 2008

So easy & delicious. Chicken took 1 hour 15 for me but came out beautifully. I agree with the others that seasoning the chicken ahead of time is a great idea.

From: Donna M.

On Jul 3, 2002

Oh YUM! This was perfectly awesome, and so fast and easy to put together. The aroma towards the end of baking had everybody coming to the kitchen to ask what was cooking. I used meduim salsa and it was just right for our tastes...not too spicy, but had a little kick. I used chicken breast tenders and put in a whole can (12 oz. vacuum pack) of corn. I didn't measure the cheese, but I know I put at least a cup of finely shredded Mexican 4-cheese blend on top. The rice I used was just a store-brand long grain. I will be making this often. It is so easy that even my kids could make it and not mess it up. THANK YOU Barbara!!

From: Deborah Forsythe

On Jul 9, 2002

Wonderful and tasty. I did add 1 cup of rinsed and cooked black beans in step #1. I would also suggest to lightly season chicken breast with salt and pepper before baking. I will be making this dish often.