This Spanish Chicken Rice Bake is perfectly awesome and so fast and easy to put together. A throw-it-together and pop it in the oven supper.
This is one of the best one-dish meals I have had in a very long time. The mixture of the rice and soup comes out so creamy, and the salsa gives it a nice kick.
The aroma towards the end of baking will have everybody coming to the kitchen to ask what you’re cooking.
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An outstanding family meal that's easy to throw together and delicious!
- 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 beans washed (optional)
Mix the soup, salsa, water, corn, and beans (optional) and rice in a 2-quart shallow baking dish. Top with the chicken (seasoned with salt and pepper) and sprinkle with chili powder.
Cover tightly with casserole lid or foil.
Bake at 375°F for 45 minutes or so.
Sprinkle with cheese.
Enjoy!
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Recipe based on one by Aroostook
Photo by Dine & Dish