Spanish chicken and rice casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless skinless chicken breasts, cut into strips | |
| 1 | can | (28 oz) of Bush's Baked Beans |
| 1 | can | (14 1/2 oz) stewed tomatoes |
| 1½ | cup | Water |
| ½ | cup | Uncooked rice |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Garlic salt |
| 1 | tablespoon | Vegetable oil |
Directions
Combine chili powder and garlic salt, sprinkle over chicken. In skillet, brown chicken in hot oil. Combine chicken and remaining ingredients in lightly greased 3-quart baking dish. Cover and bake at 400F for 45 minutes or until rice is cooked.
Makes 6 servings.
Recipe by: Bush's Baked Beans
Posted to EAT-L Digest 03 Mar 97 by Sean Coate <swcoate@...> on Mar 4, 1997.