South-of-the-Border Chicken & Rice Bake
This tasty recipe spices up the chicken and rice casserole with Southwestern-style vegetables and flavors.
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 (10.75-ounce) can condensed cheddar cheese soup
1/2 cup mild or medium salsa
1/4 teaspoon ground black pepper
1 (14 to 16-ounce) bag Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
1 1/2 cups uncooked instant white rice
1/2 cup (2 ounces) shredded cheddar cheese
- Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking dish.
- Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and pepper; mix well. Add vegetables, chicken and rice. Cover dish tightly with foil.
- Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
Makes 6 servings.
Tip: Vary the taste of this dish by using a different flavor or heat level of salsa.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.