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Chicken Quesadillas and Fiesta Rice Recipe

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This recipe for Chicken Quesadillas and Fiesta Rice, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Rawlins
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Quesadilla ingredients:
1 lb. boneless chicken breasts, cubed
1 can Campbell's Cheddar Cheese Soup
1/2 cup Chunky Salsa or Picante Sauce
10 flour tortillas

Fiesta Rice Ingredients:
2 cups of Minute Rice
1 can Campbell's Chicken Broth
1/2 cup water
1/2 cup salsa or picante sauce

Directions:
Directions:
Preheat Oven to 425
Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2inch of edge. Moisten edge with water. Fold over and seal. Place on baking sheets. Bake for 5 minutes or until hot. Serve with Fiesta Rice.

Fiesta Rice directions:
Heat 1 can of chicken broth, water, and salsa in saucepan to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes, fluff with fork

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I also add refried beans to the tortillas before I spoon in the chicken mixture. To make it easier to cut up the chicken I buy the chicken tender strips and it cuts down on the time. It's fast and easy to make.

 

 

 

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