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Recipes>
Santa Fe Chicken
Santa Fe Chicken
2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1 package Debbie’s South of the Border Dip Mix
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup salsa
1 cup Finely Shredded Four Cheese
Heat oven to 400°F.
Mix rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and Debbie’s South of the Border Dip Mix; pour evenly over rice mixture.
Top with chicken. Spoon salsa over chicken.
Bake 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
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