Santa Fe Chicken

By carol gorman

Ingredients

• 1-1/2 cups instant white rice, uncooked
• 1 can (540 mL/19 fl oz) black beans, rinsed
• 1 yellow pepper, chopped
• 1 can (284 mL/10 fl oz) condensed cream of chicken soup
• 1 soup can water
• 1/4 cup chopped fresh cilantro
• 4 small boneless skinless chicken breasts (1 lb./ 450 g)
• 1/2 cup salsa
• 1 cup Cracker Barrel Shredded Tex Mex Cheese

Details

Servings 4
Preparation time 10mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400°F.

Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.

Top with chicken and salsa.

Bake 35 min. or until chicken is done (170ºF). Top with cheese; bake 10 min. or until melted.