Cheesy Salsa Baked Chicken and Rice
What You’ll Need
1 jar (14.5 ounces) Prego Creamy Cheddar Cheese Sauce
1 cup Captain Rodney’s Hot Salsa
1 cup uncooked long grain white rice
1 1/4 pounds skinless, boneless chicken breast halves
1 teaspoon Dave’s Ancho Powder
1/2 cup shredded Cheddar cheese (about 2 ounces)
2 tablespoons chopped fresh cilantro
1 cup Captain Rodney’s Hot Salsa
1 cup uncooked long grain white rice
1 1/4 pounds skinless, boneless chicken breast halves
1 teaspoon Dave’s Ancho Powder
1/2 cup shredded Cheddar cheese (about 2 ounces)
2 tablespoons chopped fresh cilantro
How to Make It
- Heat the oven to 375°F.
- Stir the cheese sauce, Captain Rodney’s Hot Salsa and rice in a 13 x 9 x 2-inch baking dish. Top with the chicken. Sprinkle the chicken with the Dave’s Ancho Powder . Cover the baking dish.
- Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Uncover the baking dish and sprinkle with the cheese and cilantro. Let stand for 10 minutes.
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