Campbell's Chicken Quesadillas & Fiesta Rice

Try this fabulous and fun Friday night dinner idea - it's a great way to
celebrate the end of the work week!

Campbell's Chicken Quesadillas & Fiesta Rice
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 15 min.

1 lb. skinless, boneless chicken breast, cut into cubes
1 can (10 3/4 ounces) Campbell's(R) Condensed Cheddar Cheese Soup
1/2 cup Pace(R) Thick & Chunky Salsa OR Pace(R) Picante Sauce
10 flour tortillas (8-inch), warmed
 Fiesta Rice

Directions:
Heat the oven to 425°F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until it's well browned and cooked through, stirring often. Stir in the
soup and salsa. Cook until the mixture is hot and bubbling.
Spread about 1/3 cup chicken mixture onto half of each tortilla to
within 1/2-inch of the edge. Brush the edges of the tortillas with
water. Fold the tortillas over the filling and press to seal. Place the
filled tortillas onto 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Serve with the
Fiesta Rice .
 Fiesta Rice: Heat 1 can (10 ounces) Campbell's(R) Condensed Chicken
Broth, 1/2 cup water and 1/2 cup Pace(R) Thick & Chunky Salsa in a
1-quart saucepan over medium heat to a boil. Stir in 2 cups uncooked
instant white rice. Cover the saucepan and remove it from the heat. Let
stand for 5 minutes. Fluff the rice with a fork.
 Serving Suggestion: Serve with corn pudding. For dessert serve frozen
snicker bars. Serves 4.

Kitchen Clip:
If you have leftover chicken you'd like to use instead of starting from
scratch, just heat the cooked chicken with the soup and continue with
the recipe as written.
Received on Fri Nov 7 17:32:55 2008