Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 medium green bell peppers, chopped
  • 1 small white onion, diced
  • 2 medium garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 cups Mexican blend cheese, shredded and divided

Instruction

  • Preheat oven to 350°F. Grease 2-quart casserole dish with cooking spray.
  • Warm olive oil in large deep skillet over medium heat. Sauté chicken breast pieces until just cooked through. Transfer to plate and set aside.
  • Sauté peppers and onions in remaining oil 3 to 5 minutes, until softened. Add garlic and cook 1 to 2 minutes. Stir in chicken broth and cream soup. Season with cumin, chili powder, paprika, salt and pepper. Bring to a low boil.
  • Place cooked chicken pieces into prepared baking dish. Cover with sauce. Stir in rice and 1 cup of cheese. Cover with tight-fitting lid or aluminum foil.
  • Bake in preheated oven 20 to 25 minutes, until rice is tender and most liquid is absorbed. Uncover. Top with remaining 1 cup of cheese. Bake 3 to 5 minutes, until cheese is melted.