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Santa Fe Chicken

Prep Time:

10 min

Total Time:

55 min

Makes:

4 servings, 1/4 recipe (461 g) each

What You Need!

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 cilantro

4 small boneless skinless chicken breasts (1 lb./ 450 g)

1/2 cup salsa

1 cup KRAFT Tex Mex Shredded 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 35 min. or until chicken is done (170ºF). Top with cheese; bake 10 min. or until melted.

Kraft Kitchens Tips

Substitute

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

K:46941v0ec:88906

(81)

Rated

by Aura5507 on 2/4/2010
" Had my doubts when I started out making the recipe. Was pleasantly surprised at how delicious it turned out. "

See All Ratings and Comments

Serving Size = 1/4 recipe (461 g)

Nutritional Information

Calories

550

Total fat

16 g

Saturated fat

7 g

Cholesterol

100 mg

Sodium

1310 mg

Carbohydrate

58 g

Dietary fibre

10 g

Sugars

5 g

Protein

44 g

Vitamin A

10 %DV

Vitamin C

80 %DV

Calcium

25 %DV

Iron

25 %DV