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