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Nutrition Facts
Serving Size 1 (418g) Recipe makes 4 servings
Calories 496
Calories from Fat 157		(31%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 1182mg		49%
Potassium 609mg		17%
Total Carbohydrate 45.2g		15%
	Dietary Fiber 2.4g	9%
	Sugars 3.5g
Protein 39.1g		78%
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Spanish Chicken & Rice Bake

Recipe #31516 | 50 min | 5 min prep | add private note

⁽¹⁹⁵⁾ RATE IT NOW Print Recipe

By: Aroostook
Jun 17, 2002

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.

SERVES 4 (change servings and units)

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1 cup canned black bean, washed (optional)

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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Featured Reviews for This Recipe

From: IAteMyGluestick

On Oct 7, 2009

This was okay. It was very salty, and kind of boring. I think that the kind of salsa you put in makes all the difference.

0 people found this review helpful

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From: Miss Celissa

On Oct 4, 2009

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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.

29 people found this review helpful

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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!!

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