Monday, July 19, 2010

Fiesta Chicken

Thank you so much to Darci for sharing her recipe for Fiesta Chicken!  I saw this last week and knew it was something I had to try.  Normally I get a little finicky about anything with a cream soup in it, but I'm so glad I gave this a shot.  Let me just say it is YUM, YUM, YUMMMMMMMMOOOOO!

Just a few changes:
  • Added about 3/4 of a can of black beans (as suggested by my sister, though it was already in my mind).  I ♥ beans and it added just one more dimension to it. 
  • Considered adding chopped red peppers to it, but the salsa actually gave it some decent color so I left it alone.
  • Next time I will cube the chicken instead of putting in whole breasts.  Easier for dishing out leftovers (which this dish is amazing for) and for my husband who doesn't have a desk/table to eat at, it will be easier for him to eat if it's already cut up.
I used a fairly hot salsa because I like my food on the spicy side!  I think next time I may also chop up some green onions and toss them on top after cooking.

My adjusted recipe ....
  • 1 can 98% fat free cream of chicken soup
  • 3/4 c. brown minute rice
  • 1 to 1-1/2 c. salsa
  • 1 can corn, drained
  • 3/4 can (540 mL) black beans, drained & rinsed
  • 4-5 chicken breasts, cubed
  • 1/2 c. shredded cheddar cheese
  • 1 tsp. paprika
Mix together soup, rice, salsa, corn, beans & chicken in baking dish. Top with shredded cheese and sprinkle with paprika. Bake at 375° for approx. 45 minutes until chicken is cooked and rice is tender.

Optional: Top with chopped green onions after baking.

Unfortunately I did not get a picture of it.  My husband stole my camera last week for his work projects and I haven't gotten it back from him yet.  The dish was made last night, but when he got home his clients had fed him and I wasn't hungry.  So I only had a little taste last night and am now devouring it for lunch.

Had a nice run yesterday.  Did an easy paced 10K run with a friend.  I'm still slowly getting back up to more distance and pace after being sick.  I've been working on a new running plan for the remainder of the summer.  Will update when I know how it's going.

Keep Active!



Missy said...

YUM! That sounds so good. I may make that tonight for lunches this week. Thanks for the recipe!

Marlene said...

YUM, sounds tasty! Nice job on the run too.

Lori Lynn said...

The recipe looks really good. Think I might have to try it. Thanks!

Lucy K said...

Thanks for posting the recipe it sounds delicious!! I can't wait to try it.

Fran said...

Although the thought of cream soup in it it looks like a great recipe!

I look forward to your running plans for the rest of the summer.

Man I'm so insecure concerning my long runs. Your comment has made me doubt myself again: should I just try to run everything without walking or walk when I'm tired or walk before I'm tired (as Galloway recommends). Well I'll just go out for that run Saturday and see how it goes. Sometimes everything goes great and you can run the whole time, other times you need to step back.
Thanks for your response, made me rethink again which is always good.

Laura said...

Yumm....I do all the cooking for any kind of new fun recipes I can come across make me happy. Nice job on the run...

Anonymous said...

Yum this recipe sounds delish! :) And good luck with your running. You are going to be back where you were in no time!

Fran said...

Me again :)

Thanks for the explanation, I totally get it now. I agree with you that running/walking isn't something I want to do forever. I'm going to use it for now to get more secure but I'm going to work towards running a half without walking (or a minimum of walking). I'm going to play with the walking breaks, see what works best for me. Maybe after 15 minutes or after 30 minutes before I take my first break, it also depends on the distance. I can run 6 to 7K without much problems so I'll see.

Thanks again for thinking with me and helping me! Really appreciate it.