Adapted from Mom of 5
Makes 4 Servings
1 can fat-free cream of chicken soup
1 11-oz. can of corn, drained
2 cups instant rice
2 cups water
1 cup medium salsa
20 oz. chicken, cut in strips (uncooked)
Paprika and salt to taste
Preheat oven to 375. Spray 9x9 pan and layer chicken on pan. Mix all other ingredients and cover chicken with mixture. Sprinkle paprika and salt on top. Cook for about 55 minutes, until chicken is cooked.
Nutritional Information: 430 calories, 57 carbs, 4 fat grams and 36 protein grams.
Review: Excellent! I personally doubled the amount of rice so it was more rice-heavy and creamy – very much like comfort food. I loved the creaminess of the soup combined with the flavor of the salsa too. I can’t wait to eat this one again - and did for lunch today – LOVE!