SOUTH-OF-THE-BORDER CHICKEN & RICE BAKE

• PREP TIME
  10 MINUTES
• COOKING TIME
  45 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  9 
  SERVINGS, 1 CUP EACH

INGREDIENTS

• 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Lowfat 2% Milk
• 1 can (10 3/4 oz.) condensed cheddar cheese soup
• 1/2 cup mild or medium salsa
• 1/4 teaspoon ground black pepper
• 1 bag (14 to 16 oz.) Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
• 2 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
• 1 1/2 cups uncooked instant white rice
• 1/2 cup (2 oz.) shredded cheddar cheese

INSTRUCTIONS

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and pepper; mix well. Add vegetables, chicken and rice. Cover dish tightly with foil.

BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

TIP: Vary the taste of this bake by using a different flavor or heat level of salsa.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.