Spanish Chicken and Rice Bake
A throw-it-together, pop-it-in-the-oven supper: a fresh-tasting, well-seasoned chicken casserole with salsa, corn, black beans and rice. This is an American-style casserole in a "Spanish" flavor profile.
🍳 Cook: 45 min
Ingredients
| 10 3/4 oz | 305 g | can cream of chicken soup |
| 1/2 cup | 120 ml | water |
| 1 cup | 240 ml | salsa |
| 1 cup | 240 ml | whole kernel corn |
| 4 | boneless chicken breast halves | |
| 3/4 cup | 180 ml | uncooked long-grain white rice |
| 1/2 tsp | 2.5 ml | chili powder |
| 1 cup | 240 ml | canned black beans, washed |
| 1/2 cup | 120 ml | shredded cheddar cheese |
Instructions
- Mix the soup, water, salsa, black beans, corn and rice in a shallow baking dish.
- Top with the chicken breasts, seasoned with salt and pepper, then sprinkle with the chili powder.
- Cover with a casserole lid or foil. Bake at 375°F (190°C) for 45 minutes.
- Sprinkle with the shredded cheddar cheese before serving.