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South-of-the-Border Chicken & Rice Bake

South-of-the-Border Chicken & Rice Bake
Makes:
9 servings, 1 cup each
Prep Time:
10
minutes
Total Time:
60
minutes
based on
4 reviews
This South-of-the-Border Chicken & Rice Bake will spice up your family's chicken and rice dinner with southwest-style vegetables and flavors and it's easy to make!

In this recipe:


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Ingredients:

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 can (10 3/4 oz.) condensed cheddar cheese soup
  • 1/2 cup mild or medium salsa
  • 1/4 teaspoon ground black pepper
  • 1 bag (14 to 16 oz.) 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 oz.) shredded cheddar cheese

Directions:

PREHEAT oven to 350° 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.

TIP: Vary the taste of this bake by using a different flavor or heat level of salsa.


Reviews:

Review This Recipe
  •  Star(s)

    awesome

    Kelly simons from Milwaukee

    This recipe is awesome, however I don't use the frozen vegetables. I use a can of black beans a can of mexicorn, and a can of green chili peppers. My family loves it, there's never any leftovers.

  •  Star(s)

    Everyone liked it!

    Tiffany Esparza from CA

    I like this recipe because you really don't even have to measure. Also because you can add other things that you want to use up from the vegetable drawer etc. I would say it could be a 5 star recipe depending on how you dress it up!

  •  Star(s)

    South of the border chicken & rice bake

    Lisa Mammosser from

    My family really liked this one! Although I did not cut up the chicken I placed the breasts on top of the rice mixture. It bake very well, flavor was great & I will make this again.

  •  Star(s)

    South of the Border Chicken & Rice Bake

    Brandy W from Palmyra, MO

    Kids were just ok with this one

Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    South-of-the-Border Chicken & Rice Bake

    Ingredients

    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 1 can (10 3/4 oz.) condensed cheddar cheese soup
    • 1/2 cup mild or medium salsa
    • 1/4 teaspoon ground black pepper
    • 1 bag (14 to 16 oz.) 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 oz.) shredded cheddar cheese

     

    Directions

    PREHEAT oven to 350° 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.

    TIP: Vary the taste of this bake by using a different flavor or heat level of salsa.

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