Title: Tex-Mex Chicken And Rice
Categories: Fall, Spring, To send to , Winter
Yield: 4 servings

1 Reynolds oven bag; large
-size
1 tb Flour
10 1/2 oz Canned condensed chicken
-broth
1 c Mild chunky style salsa
2 ts Chili powder
4 Skinless; boneless chicken
; breast halves
1 c Frozen whole kernel corn
3/4 c Converted fast-cooking rice;
-uncooked

PREHEAT oven to 350 degrees F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD chicken broth, salsa and chili powder to bag. Squeeze bag to blend in
flour. Add chicken, corn and rice to bag. Turn bag to coat ingredients with
sauce. Arrange ingredients in an even layer.

CLOSE bag with nylon tie; cut six 1/2-inch slits in top.

BAKE until chicken is tender, 30 to 35 minutes. Let stand in bag 5 minutes.

Notes: Prep: 10 minutes Cook: 30 minutes Here's a complete meal in a bag.
Combine boneless chicken, rice and salsa for a meal everyone in the family
will eat.

Copyright © 1995 - 1998 Reynolds Metals Company

Recipe by: Reynolds Metals Company

By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.