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Spanish Chicken & Rice Bake

chicken breast, soup, salsa, black beans, corn, rice, cheese, chili

Spanish Chicken & Rice Bake -


1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1 cup canned black beans, washed (optional)


Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
Cover tightly with casserole lid or foil.
Bake at 375°F for 45 minutes or so.
Sprinkle with cheese.

Read the full directions on


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