(Family Features) I don't know about you, but things get a little crazy at my house this time of year. Between basketball fever and the early onset of spring fever, the excitement keeps us buzzing!
South-of-the-Border Chicken Bake is great for game-watching parties as well as everyday dinners. Set out a variety of toppings (including hot sauce choices) and let everyone create their own game winning dishes.
South-of-the Border Chicken and Rice Bake
Makes 9 servings, 1 cup each
1can (12 fluid ounces) Nestl Carnation Evaporated Lowfat 2% Milk
1can (10 3/4 ounces) condensed cheddar cheese soup
1/2cup mild or medium salsa
1/4teaspoon ground black pepper
1bag (14 to 16 ounces) Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
1 1/2cups uncooked instant white rice
1/2cup (2 ounces) shredded cheddar cheese
PREHEAT oven to 3508 F. Grease 13 x 9-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.
Nutrition Information per serving: 230 calories; 50 calories from fat; 5g total fat; 2.5g saturated fat; 30mg cholesterol; 440mg sodium; 29g carbohydrate; 4g fiber; 7g sugars; 14g protein; 10% vitamin A; 30% vitamin C; 15% calcium; 10% iron