 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe came from Campbell's Kitchen and is ohhhh so good!! If you don't have Cheddar cheese on hand, you can substitute an equal amount of shredded Monterey Jack or a Mexican cheese blend. Ingredients:
1 (16 ounce) jar pace picante sauce |
1/2 cup water |
1 cup whole kernel corn |
3/4 cup uncooked regular long grain white rice |
4 boneless skinless chicken breast halves (about 1 lb.) |
paprika |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 375.
2. Stir the picante sauce, water, corn and rice in a 2 quart shallow baking dish.
3. Top with the chicken.
4. Sprinkle the chicken with paprika.
5. Cover the baking dish.
6. Bake for 45 min or until the chicken is cooked through and the rice is tender.
7. Sprinkle with the cheese.
|
|