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 breast halves (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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00hart00

posted:11/20/2009

Great recipe! Fast and delicious, I added a can of corn and omitted the yellow peppers only because I did not have any on hand. I will be making this again!

a cook

posted:11/19/2009

This is an excellent dinner choice! Everyone loved it - even the kids! I have made this several times and it always comes out a little different - but always scores high on the satisfaction scale!

NMDonna214

posted:11/19/2009

I haven't made this yet, but being from New Mexico, which is noted for it's chilies, to be a true Santa Fe Chicken, it will NEED to have chilies in it.

mfjbh

posted:11/19/2009

When I read the recipe, I felt it needed some help. I used the main ingredients plus: I marinated the chicken for about 10 minutes in lemon juice and Old Bay Seasoning (Mexican Seasoning is better, but I was out of it)and added some sliced onions and chopped scallions to the recipe. If you do not like cilantro, a mix of finely copped plain-leaf parsley (not the curly type)and scallions can be used as a substitute. Also, if you do not have Mexican Seasoning, sprinkle a bit of Cumin on the chicken. Cumin is what gives the "Mexican taste" to the food. I will make it again, this time with Mexican Seasoning. Marcia, presently living in Brazil.

a cook

posted:11/18/2009

MADE THIS WITHOUT THE CILANTRO, IT IS GOOD BUT DEFINATELY NEEDS SOME SPICE TO IT. I ADDED CHILI PEPPERS AND IT STILL NEEDS SOMETHING MORE. FAST AND EASY. I ALSO USED BROWN RICE. MAYBE A HOT SALSA WOULD WORK?

4servingchef

posted:10/22/2009

I made this last night for my family. My kids loved it. My husband and I liked it pretty well. If you love cilantro this is the recipe for you. If I make it again I think I will add a can of green chillies or something. It could be a little more spicy for my taste but, it was good.