Tex-mex Chicken And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Fall, Spring, To send to, Winter | 4 | Servings |
INGREDIENTS
| 1 | Reynolds oven bag, large | |
| size | ||
| 1 | T | Flour |
| 10 1/2 | oz | Canned condensed chicken |
| broth | ||
| 1 | c | Mild chunky style salsa |
| 2 | t | Chili powder |
| 4 | Skinless, boneless chicken | |
| breast halves | ||
| 1 | c | Frozen whole kernel corn |
| 3/4 | c | Converted fast-cooking rice |
| uncooked |
INSTRUCTIONS
PREHEAT oven to 350 degrees F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. ADD chicken broth, salsa and chili powder to bag. Squeeze bag to blend in flour. Add chicken, corn and rice to bag. Turn bag to coat ingredients with sauce. Arrange ingredients in an even layer. CLOSE bag with nylon tie; cut six 1/2-inch slits in top. BAKE until chicken is tender, 30 to 35 minutes. Let stand in bag 5 minutes. Notes: Prep: 10 minutes Cook: 30 minutes Here's a complete meal in a bag. Combine boneless chicken, rice and salsa for a meal everyone in the family will eat. Copyright © 1995 - 1998 Reynolds Metals Company Recipe by: Reynolds Metals Company By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 94
Total Fat: 10.3g
Cholesterol: 79.1mg
Sodium: 2381.1mg
Potassium: 934.1mg
Carbohydrates: 20.9g
Fiber: 2.5g
Sugar: 5g
Protein: 39.4g