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Tex-Mex Chicken Fiesta


1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 cup cold water
2 tsp. chili powder
1/2 teaspoon cumin
2 cups instant rice
2 cups chopped cooked chicken breast
1/4 cup diced red pepper
1/4 cup diced green pepper
1 cup (4 oz.) shredded monterey jack cheese
1 cup (4 oz.) shredded mild cheddar cheese

Preheat oven to 350 degrees. Mix together soup, water, chili powder and cumin. Cook 5 minutes over medium heat, stirring occasionally. Add all remaining ingredients except 1/2 cup each cheese. Spoon mixture into 10 x 6 inch-baking dish. Top with remaining cheese. Bake 20 minutes or until thoroughly heated, OR cover; refrigerate overnight. When ready to serve, bake, uncovered 40 to 45 minutes or until thoroughly heated. Let stand 5 minutes before serving. Top with low-fat sour cream, salsa and cilantro, if desired.

Makes 4 to 6 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.