Santa Fe Chicken Bake Recipe

Name: Santa Fe Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Red Onion, Diced; 2 cups Instant Brown Rice, Uncooked; 1 can (15 Oz.) Black Beans, Drained And Rinsed; 1 can 14.5 Oz Whole Kernel Corn; 1 package Taco Seasoning, 1 Ounce Packet; 4 whole Boneless, Skinless Chicken Breast Halves; 1 can 10 1/2 Oz. Condensed Fat Free Cream Of Chicken Soup; 2 cups Chicken Broth; 1/2 cups Mild Thick And Chunky Salsa; 1 cup Shredded Mexican 4 Cheese Blend; 1/4 cups Cilantro, Chopped

Servings: persons

1 whole Red Onion, Diced
2 cups Instant Brown Rice, Uncooked
1 can (15 Oz.) Black Beans, Drained And Rinsed
1 can 14.5 Oz Whole Kernel Corn
1 package Taco Seasoning, 1 Ounce Packet
4 whole Boneless, Skinless Chicken Breast Halves
1 can 10 1/2 Oz. Condensed Fat Free Cream Of Chicken Soup
2 cups Chicken Broth
1/2 cups Mild Thick And Chunky Salsa
1 cup Shredded Mexican 4 Cheese Blend
1/4 cups Cilantro, Chopped

1
Heat oven to 400 degrees F.
2
Finely chop the onion and saute it in a pan over medium heat until translucent around 5-7 minutes.
3
Mix the rice, beans, onion, and corn in a 13 x 9 baking dish.
4
Take half of the taco seasoning and rub into the chicken breasts and set aside.
5
Sprinkle the remaining taco seasoning over the rice mixture and mix thoroughly.
6
Combine the soup and broth together in a large bowl with a whisk, making sure there are no large clumps.
7
Pour the mixture evenly over the rice mixture.
8
Top with the chicken breasts.
9
Spoon salsa over each breast.
10
Bake 35 minutes; then remove from the oven, sprinkle with cheese, and bake another 10 minutes or until the cheese is melted.
11
Top with fresh cilantro and serve.

1206

kcal

Calories

Fat

119

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Red Onion, Diced, 2 cups Instant Brown Rice, Uncooked, 1 can (15 Oz.) Black Beans, Drained And Rinsed, 1 can 14.5 Oz Whole Kernel Corn, and more.

Yes, Santa Fe Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe Chicken Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions