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Fiesta Chicken and Rice Bake

March 4, 2010
Family Features

Prep: 5 minutes

Bake: 45 minutes

Makes: 4 servings

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup

3/4     cup water*

3/4     cup uncooked regular long-grain white rice

1 teaspoon chili powder

4 skinless, boneless chicken breasts (about 1 pound)

1/4 cup shredded Cheddar cheese

1.Stir the soup, water, rice and chili powder in 2-quart shallow baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.

2.Bake at 375∞F for 45 minutes or until chicken is cooked through and the rice is tender. Sprinkle with the cheese.

*For creamier rice, increase water to 1 1/3 cups.

Nutritional values per serving: Calories 356, Total Fat 6g, Saturated Fat 2g, Cholesterol 81mg, Sodium 422mg, Total Carbohydrate 41g, Dietary Fiber 1g, Protein 32g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 8%DV, Iron 17%DV


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Fact Box

Simple Ways to Say "Goodbye" to Bland
Shake up family mealtime and make the most out of flavorful pantry staples. From canned vegetables, seafood and soups to boxes of dry pasta or rice, there are many pennywise ways to perk up meals. Here are a few quick ideas:
-Pour a zesty bottled picante sauce over chicken or fish before baking. It not only keeps the meat moist, but it also makes for an easy and delicious sauce.
-Canned beans are a healthful way to extend a hearty pasta entree. Simply substitute canned beans for all or half the amount of meat called for in a recipe. It's not only filling and convenient, but the beans are packed with nutrients, too.
-Use lower sodium broths or stocks in place of water when boiling rice, couscous or other grains to add a boost of flavor.



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