Spanish Chicken and Rice Bake

Spanish Chicken and 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 rice, uncooked
• 2 boneless skinless chicken breasts– I fillet them open so they’re thinner and cook faster
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black bean, washed (optional)
• 
  

1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish– I used a 9×13.
2. Lay chicken (seasoned with salt and pepper) on top and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Remove from oven and sprinkle with cheese.

**The other reason why it’s great is because it could be made solely from canned things; i.e. a food storage meal! (Sans the cheese and if you used canned chunk chicken.) So, fear not the task of cooking from your food storage, this one’s yummy.