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Spanish Chicken Casserole |
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Serves: 4 Print this Recipe* See note below. 1 spanish rice and sauce mix 1 1/2 cups water 1 tablespoon butter or margarine 1 pound chicken boned, skinned uncooked cut in bite-size pieces (about 2 cups) 1 14 1/2-ounce can tomatoes wedges, coarsely chopped and drained 1 8 1/2-ounce can corn drained 1 teaspoon chili powder 1 teaspoon parsley dried * Cooking Time: 13 to 14 minutes Power: 100% (700 watts) Standing Time: 5 to 6 minutes In a deep 2-quart microwavable casserole, combine rice mix, water and butter. Cover with a glass lid or plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 minutes or until almost all liquid is absorbed, stirring after 4 minutes. Stir in chicken, tomatoes, corn, chili powder and parsley. Re-cover and vent. Microwave at 100% power for 5 to 6 minutes or until liquid is absorbed, rice is almost tender and chicken is no longer pink in center, stirring after 3 minutes. Let stand, covered, for 5 to 6 minutes or until rice is tender. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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