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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vandy69

posted:12/22/2009

I have made this recipe twice with some slight variations. I used chicken broth instead of water. I added a can of corn to the black beans and a Tablespoon of crushed red peppers. The recipe is very easy to cook and with a little ambition, very tasty.

mfrancis01

posted:12/18/2009

This recipe was awesome! My husband and I both loved it, and it was so easy to make. This is a definate keeper in our books!

hldragonlim

posted:12/9/2009

I marinated cut up chicken breasts to give it flavor. I added canned corn and left out the yellow pepper and cilantro. Easy to make but would not make again. Pretty bland.

a cook

posted:12/3/2009

My husband and I both loved this dish. I do not consider myself a great cook...but I felt this was easy enough for me and it came out delicious!

lizardlvr

posted:11/26/2009

Really enjoyed this after substituting a small can of diced green chiles for the yellow pepper and Campbells Healthy Request Cream of Chicken soup (lower sodium). It took about 10 minutes longer to bake then the recipe said, but was a hit with the hubby!

a cook

posted:11/24/2009

I made this recipe as written other than substituting brown Minute Rice for the while. It's very good but I agree with others that it could stand a little more heat or something. I'll definitely make it again with some tweaking.

ally601

posted:11/23/2009

This recipe did need some tweaking - first I marinated the chicken in taco seasoning along with some other spices. Then instead of the pepper I used onions and corn with the black beans - it was delicious and would definitely make again.

sureone

posted:11/22/2009

The first change I will make to this recipe is to not use minute rice. I will make the rice ahead of time and use cooked rice. I also will add more cilantro, onions, peppers,black olives and corn. I think adding some cumin will help too. I might also crush taco chips and add them as a topping.

Joanne1780

posted:11/22/2009

Made this Friday night as is, for an evening with new neighbors. It was easy and they went for seconds-I was thrilled! My husband and I are thouroughly enjoying the left-overs.

judiann53

posted:11/21/2009

I haven't made this yet, I plan on it. Recipe looks good and easy. I noticed comments it wasn't spicy enough. I would suggest instead of salsa use a can of Rotel tomatoes. I suspect that would be just enough bite.