Recipe by KRAFT Shredded Cheese
"Take a simple chicken bake southwest with the addition of black beans, salsa, and Tex Mex style cheese."
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1 1/2 cups
instant white rice, uncooked
1 (19 ounce) can
black beans, rinsed
yellow pepper, chopped
1 (10 ounce) can
condensed cream of chicken soup
1 (10 ounce) can
small boneless skinless chicken breasts
KRAFT Tex Mex Shredded Cheese
My wife has made this for me as long as I've known her and I've always loved it. One important change (I think) is that she doesn't use instant rice; instead partially cook up a good whole grain rice medley ahead of time and add to recipe. She also does way more salsa....and any cheese you like will do the job nicely, we usually go for the medium cheddar already in the fridge.
this was alright can't say I would make it again. I think I would try out some other new recipe if looking for something to do with my chicken next time.
Served this for company-everyone loved it. Just a couple changes. I used 2 packages of partially cooked Yellow Rice w/seasonings, added a can of diced tomatoes & a diced onion. Because it is my MO, I cooked it in a large crock pot for 8 hours turned to low after one hour. I will make it again.
This was so easy and really good. I too added a little more salsa and cheese. I will use this recipe a lot!!
This was very good! I gave this recipe a 4 because I made some changes. Instead of using cream of chicken, I used a can of cheddar cheese soup. I also added some chili powder, crushed red pepper, and jalapenos. I did not measure out the salsa, I just used enough to cover each chicken breast. Before serving, I added extra cheese while it was still hot. Will definitely make again!!
I used instant brown rice instead of white and it turned out terrible! The rice on top was cooked, but on the bottom it was still crunchy. This had a great flavor, but if I try brown rice again I will increase the liquid or decrease the amount of rice called for.
very good, I think next time I will add a cup of frozen corn in addition to (or instead of) the yellow bell pepper and also probably some onion for a tad more flavor.
I left out the beans, substituted sweet onion for the pepper, and used 2 cans of lime clilantro rotel tomatoes instead of salsa. I also seasoned the rice cilantro soup mixture with garlic salt and pepper and seasoned the chicken with garlic salt, chili powder, cayenne and black pepper. It was very good, I will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 147
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