Santa Fe Chicken

photo by:kraft

This is what happens when the good ol’ chicken casserole takes a trip to the land of enchantment. You get an easy-to-love casserole with cheesy rice and a spicy kick.

time

prep:

10 min

total:

55 min

servings

total:

Makes 4 servings

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What You Need

cups instant white rice, uncooked

can (15 oz.) black beans, rinsed

yellow pepper, chopped

can (10-1/2 oz.) condensed cream of chicken soup

cups water

1/4

cup chopped fresh cilantro

small boneless skinless chicken breasts (1 lb.)

1/2

cup TACO BELL® Thick & Chunky Salsa

cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

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 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Substitute

Don't have fresh cilantro? Use 1 tsp. ground coriander instead.

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maebil4u

posted:4/16/2013

A really good casserole--even my fussy husband liked it! I didn't have cilantro so I added about 1/3rd of a container of Philly Santa Fe Cooking Creme to the soup and water. Delicious!

a cook

posted:4/11/2013

This recipe was delicious. I precooked rice and used canned chicken adding the broth to reduce the cook time to 20min. I also added the green chilles and used golden mushroom soup instead.

gwendap

posted:12/31/2012

It was a bit bland, I will try it again with some of the suggestions in the other reviews.

yammers62

posted:11/8/2012

LOVED this recipe. Like all recipes tho, I made some changes. Didn't have regular black beans so used "ranch style". Also, I tossed in two cans of canned tomato's with green chilis to kick it up a bit. I also used 1/2 instant brown rice and 1/2 instant white rice. We all loved it and will be adding it to our rotation.

nieceyshark

posted:11/1/2012

The whole family liked it. I substituted the black bean with pinto beans and instead of salsa I used stewed tomates with garlic. I will definately make this again.

cschwindling

posted:10/24/2012

This was quick and easy. I added rotel tomatoes and mexican corn, onion and garlic...really spiced it up...so good. Will do this again!

CarinaSmay

posted:6/11/2012

very bland and boring

RachelK29

posted:5/17/2012

This is a good starter recipe. The first time I made it as is and it was rather bland. The sencond time I spiced up the rice and chicken with a packet of taco seasoning and added choppend jalapeno and diced onion. I think next time I'll marinate the chicken for a couple of hours or over night, with a southwest marinade.

trebleheart

posted:2/23/2012

LOVED this! I layered some corn, onions, and a can of tomatoes with green chilis (instead of salsa) on top of the rice mixture. To the soup mixture I added cumin, chili powder, and a hint of garlic. And it made 8 healthy, hearty servings. Only 7 WW points plus!!! Can't wait for tomorrow's lunch so I can have some more!!!

jbugof3

posted:2/13/2012

My family loved this recipe..I did however tweek it a little! I used chicken broth instead of water, added a packet of taco seasoning to the rice mixture and also a tad bit of chili powder, added a can of corn instead of the yellow peppers, used extra salsa and extra cheese! Also, added a little bit of finely diced jalapenos to the salsa to add a bit of kick to it. I will definitely make this again!!!!