In the search for something to make for dinner, I came upon this recipe for Tex Mex chicken and rice bake.
As usual, I cannot follow a recipe without making my own adjustments. But I must say, it was delicious! Good enough that I had it Monday night for dinner, ate the leftovers for lunch yesterday, and would make it again tonight. That good! And it's really, really easy and there are hardly any ingredients. WINNING. So, here's how I made it.
Tex Mex Chicken
1 (10.75 ounce) can condensed Cream of Chicken soup
1 1/2 cup Salsa
1 can water (filled the empty soup can)
1 can whole kernel corn
1 can uncooked Minute Rice (filled the empty soup can)
2 boneless, skinless chicken breasts
1/2 cup shredded cheese - I used Monterey Jack but I think it would be delicious with Pepper Jack over the top as well.
Preheat oven to 375º.
Cut your chicken into small pieces (mine were ~2" cubes) and layer on the bottom of a 9x13 baking pan.
Mix soup, salsa, water, corn and rice together and pour over the chicken.
Cover the pan with aluminum foil and bake at 375º for 45 minutes.
When finished, sprinkle with cheese and let it melt. Serve, and love it!
That's it! This fed myself, Husband and his friend with enough left over for my lunch the next day. You could easily double the recipe and still fit it in the 9x13 pan.
To add texture, I crunched up some tortilla chips and poured the Tex Mex chicken over the top, which was pretty yummy if I do say so myself. I also read the suggestion to add taco seasoning to the mixture and then sprinkle it over the top as well; didn't try it because I was out of taco seasoning. :) If you try it, let me know what you think!