http://www.kraftrecipes.com/recipes/santa-fe-chicken-114523.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1035&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294
-
What You Need
2cups instant white rice, uncooked1can (15 oz.) black beans, rinsed1yellow pepper, chopped1can (10-1/2 oz.) condensed cream of chicken soup2cups water1/4cup chopped fresh cilantro4small boneless skinless chicken breast halves (1 lb.)1/2cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa1cup KRAFT Mexican Style Finely Shredded Four CheeseMake It
HEAT oven to 400°F.
COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
TOP with chicken and salsa.
BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.Kraft Kitchens Tips
Healthy LivingSave 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.SubstituteDon't have fresh cilantro? Use 1 tsp. ground coriander instead. -
servingstotal:
Makes 4 servings