Entrée

Santa Fe Chicken

average rating

105

rate/review

prep time

10 min

total time

55 min

makes

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

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photo by:

kraft

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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 fresh 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.

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rating

Dtr and I really liked this. So simple and easy. Will make again for sure
posted by Dana4444 | on 4/16/2013

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My family loved this and asked me to make it again. Instead of instant rice I used Jasmine rice that I pre-cooked for about 10 minutes.
posted by a cook | on 4/15/2013

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I was looking foward to making this. Very tasty and not dry at all. Next time I will add more salsa and maybe sprinkle some taco seasoning to make it better but it was really good the way it was.
posted by natp7 | on 1/15/2013

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This is a staple recipe for me. It's quick to put together. However, instead of water, I use milk (1%) and also add italian herbs. It make a world of a difference! Not only the rice is more creamy, but the italian seasoning makes it more tasty. You can also use "cream of mushroom" soup for a variance.
posted by ncouch | on 1/13/2013

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I did not like this recipe. It was very bland, and seemed dry. Would not make again.
posted by Veren | on 1/10/2013

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This is a favorite recipe in our home. When I make it for large family gatherings or pot lucks, I slice the chicken into bite-size pieces. I've also used Campbells condensed mushroom soup which is also quite tasty in the recipe; and I always put extra salsa - probably a cup or more.
posted by a cook | on 1/2/2013

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I didn't have Tex Mex Shredded cheese, but I did have cheddar cheese and tossed it with 1/2 a packet of left over taco seasoning and it was delicious!
posted by Flutechick65 | on 10/29/2012

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Quick, easy and delicious.
posted by a cook | on 10/28/2012

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This has been a favorite of mine for many years. I keep coming back to check recipe to make sure I have not forgotten anything. I have a Cuban brother-in-law that loves this dish too. The only adapatation I made (by mistake) was that I mixed the rice, and everything together and then poured it in the pan and placed the chicken on top. What I found then was there was no rice not covered and it was very moist. This is also a great recipe because you can have it ready to go to the oven and visit with your company while it cooks. Add a spianch salad and it is a wonderful meal!
posted by nanci_w | on 3/25/2012

rating

I made this for dinner one night, hoping it would be good.....I'm afraid to say, I didn't like it. If I make this again, I would leave out the salsa, and the black beans too.
posted by andreahaskell | on 2/26/2012