South-of-the-Border Chicken and Rice Bake
Ingredients
1 1⁄2 cups rice
1 (12 ounces) can evaporated 2% milk
1 (10 3⁄4 ounces) can condensed cheddar cheese soup
1⁄2 cup mild or medium salsa (I used salsa fresco.)
1⁄4 teaspoon ground black pepper
1 (14-16 ounces) bag southwest-style vegetable blend (broccoli, corn, black beans, etc.)
2 boneless, skinless chicken breasts, cooked and cut into small pieces
1⁄2 cup cheddar cheese or Mexican cheese blend, shredded
Instructions
1. Cook rice as instructed by packaging. Heat oven to 350*F. Spray 13 by 9-inch baking dish with cooking spray.
2. Combine evaporated milk, soup, salsa and pepper in baking dish and stir until well combined. Add vegetables, chicken, and rice. Cover dish with foil and bake 35 minutes. Uncover, top with cheese and bake for 15 minutes or until cheese is melted and dish is bubbly. Let stand 5 minutes before serving.
Comments
This recipe is from Very Best Baking. I ended up doubling it and making it in the Dutch oven in order to use an entire package of chicken. It was pretty tasty and the leftovers made great lunches for many days afterward. I think you could easily use fat free evaporated milk if you wanted to and some sort of lower fat/healthy request condensed soup. This is definitely more of a winter dish than a summer dish, but it was easy and tasty which makes it good for any time of year in my opinion.
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