Spanish Chicken & Rice Bake
"A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through...."
INGREDIENTS
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1 (10 3/4 ounce) can cream of chicken soup
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1 cup salsa
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1⁄2 cup water
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1 cup whole kernel corn
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3⁄4 cup uncooked long-grain white rice
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4 boneless chicken breast halves
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1⁄2 teaspoon chili powder
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1⁄2 cup shredded cheddar cheese
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1 cup canned black beans, washed (optional)
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