Comida Kraft
Recipe Box

Santa Fe Chicken

Santa Fe Chicken is rated 4.0886075949367084 out of 5 by 79.
Prep Time
10
min.
Total Time
55
min.
Servings

Makes 4 servings

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

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What You Need

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Make It

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  • 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.
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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.

Servings

  • Makes 4 servings

Nutritional Information

Serving Size Makes 4 servings
AMOUNT PER SERVING
Calories 640
Total fat 17g
Saturated fat 8g
Cholesterol 100mg
Sodium 1090mg
Carbohydrate 78g
Dietary fiber 10g
Sugars 3g
Protein 45g
% Daily Value
Vitamin A 15 %DV
Vitamin C 50 %DV
Calcium 30 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from When I read the recipe, I felt it needed some help. 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.
Date published: 2009-11-19
Rated 4 out of 5 by from Most recipes from kraft are very bland so I knew to add seasonings from the start. Most recipes from kraft are very bland so I knew to add seasonings from the start. I cut the chicken into bite sizes and sprinkled with cajun seasoning and mrs. dash extra spicy and placed them all over instead of whole breasts just in the center. Used low-sodium chicken boullion cubes in the water. Added some diced onion with the chopped green pepper. And used medium salsa instead of mild. Brown rice instead of white and I did cover the dish just so it wouldnt dry out. I did add some jar jalapenos but wont next time. Was so very good. Husband said it looked gross but he loved it. My brother and his wife came over and let them try it and she called the next day to get the recipe. Was really very good. I would give it as is a 2 star but making it more flavorful I would give it a 4 1/2.
Date published: 2011-02-04
Rated 4 out of 5 by from My family loved this recipe..I did however tweek it a little! 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!!!!
Date published: 2012-02-14
Rated 3 out of 5 by from There is definitely somthing missing from this recipe. There is definitely somthing missing from this recipe. I used the chicken boullion cubes in the water, added a can of tomatoes with chillis, substituted a green pepper for the yellow, added a chopped red onion, added way more salsa than 1/2 cup and it still was kind of bland and just bla. After reading some of the other reviews I think this recipe may be missing cumin.
Date published: 2011-04-13
Rated 5 out of 5 by from Just like every other Kraft recipe-- you need to season the chicken before you insert it into the... Just like every other Kraft recipe-- you need to season the chicken before you insert it into the dish. I omitted the peppers (don't like) and salsa (none on hand), and seasoned the chicken with garlic salt, pepper, cayenne pepper, and Cholula (hot sauce). Only cook the it for 25 minutes then 5 with the cheese on to avoid drying it out. Good stuff!
Date published: 2010-05-26
Rated 4 out of 5 by from Pretty good recipe. Pretty good recipe. I read some of the reviews before I made this, so I did marinate the chicken in lime juice and chili powder before I put the dish together. I also used chicken broth in place of the water. I divided it up between two dishes and froze one. I was pleased with the results and hope the one I froze turns out.
Date published: 2014-04-26
Rated 5 out of 5 by from LOVED this recipe. 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.
Date published: 2012-11-08
Rated 5 out of 5 by from LOVED this! 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!!!
Date published: 2012-02-24
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