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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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My children really look forward to dinner when they know I'm serving this, and it's easy to make. Ingredients:
1-3/4 cups uncooked instant rice |
6 boneless skinless chicken breast halves (4 ounces each) |
garlic salt and pepper to taste |
1 can (14-1/2 ounces) chicken broth |
1 cup picante sauce |
1 can (8 ounces) tomato sauce |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup shredded monterey jack cheese |
1/2 cup shredded cheddar cheese |
Directions:
1. Spread the rice in a greased 13-in. x 9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
2. Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.
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