This tasty south-of-the-border recipe spices up the plain chicken and rice casserole with southwestern-style vegetables and flavors...and it's easy to make!

South-of-the-Border Chicken & Rice Bake

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

1 (10 3/4-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

1. Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking dish.
2. 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.
3. 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.

Nutritional Information Not Provided.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.