Cheesy Salsa Baked Chicken and Rice Recipe

Name: Cheesy Salsa Baked Chicken and Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 can CAMPBELL’S® Condensed Cream of Chicken; 3/4 cup PACE® Chunky Mild Salsa; 3/4 cup water; 2 tsp chili powder; 1 1/2 cups uncooked instant white rice; 1 lb boneless, skinless chicken breasts; 1/3 cup shredded Cheddar cheese

Ingredients

1 can CAMPBELL’S® Condensed Cream of Chicken
3/4 cup PACE® Chunky Mild Salsa
3/4 cup water
2 tsp chili powder
1 1/2 cups uncooked instant white rice
1 lb boneless, skinless chicken breasts
1/3 cup shredded Cheddar cheese

PREP TIME 5m	COOK TIME 45m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Stir the soup, salsa, water, 1 teaspoon chili powder and rice in a 11x7-inch (2.5-L) baking dish.
Top with the chicken.
Sprinkle the chicken with the remaining 1 teaspoon chili powder.
Cover the baking dish.
Bake in 400°F oven for 35 minutes or until the chicken is cooked through and the rice is tender.
Uncover the baking dish.
Stir the rice and sprinkle chicken with the cheese.
Let stand for 5 minutes until the cheese melts.