Spanish Chicken & Rice Bake

From: CieJF

On Jun 17, 2009

I love this recipe! I made it last night and not only was it super easy, but it was very delicious! I substituted cream of chicken soup with Healthy Substitute for Cream of Chicken Soup (healthier homemade version of cream of chicken soup) and it still turned out great! Easy, healthy, and yummy...what more could you want???!!! Thanks for sharing!

From: jlo #2

On May 25, 2009

Very good recipe. Simple & tasty; a good combination to have on a busy work night. I made the recipe as written & my rice cooked out just fine.

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.

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!!