Thursday, May 6, 2010

Easy Baked Mexican Chicken and Rice

In a large pan, bring to a boil:
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.

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