Campbell's Chicken Quesadillas & Fiesta Rice |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 lb boneless chicken breast, cubed |
1 can cheddar cheese soup |
1/2 cup chunky salsa or 1/2 cup picante sauce |
10 8-inch flour tortillas |
1 can campbell's condensed chicken broth |
1/2 cup water |
1/2 cup chunky salsa |
2 cups minute white rice, uncooked |
Directions:
1. Preheat oven to 425°F.
2. In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
3. Add soup and salsa.
4. Heat to a boil, stirring occasionally.
5. Place tortillas on 2 baking sheets.
6. Top half of each tortilla with about 1/3 cup soup mixture.
7. Spread to within 1/2 inch of edge.
8. Moisten edges of tortilla with water.
9. Fold over and press edges together.
10. Bake 5 min.
11. or until hot.
12. Serve with Fiesta Rice.
13. Fiesta Rice: In saucepan heat broth, water and salsa to a boil.
14. Stir in rice.
15. Cover and remove from heat.
16. Let stand 5 min.
17. Fluff with fork.
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