Tomatoes packed with green chiles adds zest to this creamed chicken and rice casserole.
INGREDIENTS (for 3 servings):
- 4 skinless, boneless chicken breasts
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup uncooked white rice
- salt and pepper to taste
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.