Spicy Chicken Bake

This satisfying meal is perfect when you don't have much time but desperately want something homemade.

This satisfying meal is perfect when you don’t have much time but desperately want something homemade.

Today, I just craved comfort food, but I wanted something spicy as well. I did a little Internet research and combined several of my findings with what was in my cabinets, and I whipped up this spicy, comforting meal in just a few minutes. If you want to take out some of the kick, use mild Ro-Tel. If you want to spice it up even more, don’t drain your Ro-Tel, and add just 3 cups of water instead of 4.

From start to finish, this recipe will take you approximately 90 minutes.

Ingredients
2 lbs. chicken breast strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of cream of chicken & mushroom
1 can Ro-Tel drained
2 cups shredded Mexican cheese
1 tbsp minced onion
1 tsp coarse black pepper
2 cups jasmine rice
3 cups water

Directions
Preheat oven to 350 degrees.
Grease bottom of Dutch oven or 9×13 baking dish.
Place chicken evenly in bottom of oven/dish.
In a separate bowl, mix all other ingredients well.
Pour mixture over chicken.
Bake covered for 1 hour to 90 minutes or until rice is tender.

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