Chicken Quesadillas and Fiesta Rice

1. 1

   Preheat oven to 425F.

2. 2

   In medium nonstick skillet over medium-high heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.

3. 3

   Add soup and salsa.

4. 4

   Heat to a boil, stirring occasionally.

5. 5

   Place tortillas on 2 baking sheets.

6. 6

   Top on half of each tortilla with about 1/3 cup soup mixture.

7. 7

   Spread to within 1/2 inch of edge.

8. 8

   Moisten edges of tortilla with water.

9. 9

   Fold over and press edges together.

10. 10

    Bake 5 minutes until hot.

11. 11

    CAMPBELL'S FIESTA RICE: In saucepan heat chicken broth, water and salsa or picante sauce to a boil.

12. 12

    Stir in uncooked instant rice.

13. 13

    Cover and remove from heat.

14. 14

    Let stand 5 minutes.

15. 15

    Serve with tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.