South-of-the-Border Chicken and Rice Bake

This South-of-the-Border Chicken and Rice Bake will spice up your family's chicken and rice dinner with southwest-style vegetables and flavors and it's easy to make!

Prep: 10 min | Bake: 45 min | Yield: 9 servings, 1 cup each

Ingredients

• 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Lowfat 2% Milk
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 cup mild or medium salsa*
• 1/4 teaspoon ground black pepper
• 1 (14 to 16 ounce) bag 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 ounces) shredded cheddar cheese

Instructions

1. Heat oven to 350 degrees F. Grease a 13 x 9 inch baking dish.
2. Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth.
3. Add salsa and pepper; mix well.
4. Add vegetables, chicken and rice.
5. Cover dish tightly with foil.
6. Bake for 35 minutes.
7. Uncover; top with cheese.
8. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly.
9. Let stand for 5 minutes before serving.

Notes

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

Attribution

Recipe and photo used with permission from: VeryBestBaking
By Carnation Milks