Santa Fe Chicken

Santa Fe Chicken

"Take a simple chicken bake southwest with the addition of black beans, salsa, and Tex Mex style cheese."
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Ingredients

55 m servings 559 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  3. Top with chicken and salsa.
  4. Bake 35 minutes or until chicken is done (170 degree F). Top with cheese; bake 10 minutes or until melted.

Footnotes

  • Substitute: Don't have fresh cilantro? Use 1 teaspoon ground coriander instead.

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Reviews

Read all reviews 34
  1. 45 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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 ...

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 pep...

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 a...

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 agai...

Overwhelmed with compliments, sooo delicious. Great mixture of spices and not too spicy for the weak :) Hubby loved it, daughter loved it, and I loved it. My chicken turned out so moist, I doubl...

This was a great recipe. Definitely add the extra cheese and salsa. I used instant whole wheat rice and it worked out fine, so that is also an option if you want to go whole grain but don't want...