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Spanish Chicken Casserole |
Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spanish Chicken Casserole recipe on the web!!
* See note below.
_ spanish rice and sauce mix
_ 1/2 cups water
_ tablespoon butter or margarine
_ pound chicken boned, skinned uncooked cut in bite-size pieces (about 2 cups)
_ 14 1/2-ounce can tomatoes wedges, coarsely chopped and drained
_ 8 1/2-ounce can corn drained
_ teaspoon chili powder
_ 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.
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