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South-of-the-Border Chicken & Rice Bake

March 18, 2009
Mix it up with Jenny Harper

(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

Article Photos

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

 
 

 

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