Santa Fe Chicken Recipe
Ingredients
| 3 or 4 boneless skinless chicken breasts, cubed | ||
| Green bell pepper | 1 To taste, chopped | |
| White onion | 1 Medium, chopped | |
| 2 cups cooked white rice | ||
| Cream and mushroom soup | 1 Can (10oz) | |
| Cream of chicken soup | 1 Can (10oz) | |
| Nacho cheese | 1 Can (10oz) | |
| Tomatoes with green chiles | 1 Can (10oz) | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
Directions
Preheat the oven to 350 degrees.
Brown the chicken with the bell pepper and onion in hot oil in a skillet over medium heat.
Spread the rice evenly in a 9x13 inch baking dish.
Layer the chicken mixture over the rice.
Combine the cans of soup and the tomatoes with green chiles in a large microwave-safe bowl.
Microwave on Medium for 4 to 5 minutes, stirring occasionally.
Spoon the soup mixture evenly over the chicken mixture.
Top with shredded cheese.
Cover tightly with foil.
Bake for 10 to 15 minutes.
Remove foil.
Bake until cheese is melted.
Brown the chicken with the bell pepper and onion in hot oil in a skillet over medium heat.
Spread the rice evenly in a 9x13 inch baking dish.
Layer the chicken mixture over the rice.
Combine the cans of soup and the tomatoes with green chiles in a large microwave-safe bowl.
Microwave on Medium for 4 to 5 minutes, stirring occasionally.
Spoon the soup mixture evenly over the chicken mixture.
Top with shredded cheese.
Cover tightly with foil.
Bake for 10 to 15 minutes.
Remove foil.
Bake until cheese is melted.
Chef
