Spicy Cheesy Chicken Bake

By Cindy DeVore
@valleygreennaturals

At the Valley Green Farm, we love-love-love cheese! And we really love spicy dishes, too. If your palate doesn't handle a lot of heat, this recipe can be toned down easily by omitting the jalapeno and chili powder. You can also substitute a little more shredded cheddar in place of the pepperjack cheese.

For our version, we're keepin' it spicy!

And... as always, we recommend using organic and locally-produced ingredients whenever possible!

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

3 to 4

Prep:

15 Min

Cook:

45 Min

Ingredients

2 can(s): cream of mushroom soup
1/4 can(s): water (use soup can to measure)
1 c: white rice, uncooked
1 clove: garlic, minced
1: jalapeno pepper, minced
1/2 tsp: chili powder
1 c: pepperjack cheese, shredded
3-4: skinless, boneless chicken breasts
1/2 c: cheddar cheese, shredded

Step-By-Step

1Preheat oven to 350. In a baking dish, stir together soup, water and rice. Add garlic, jalapeno pepper and chili powder, then stir 1/2 cup of the shredded pepperjack into the rice and soup mixture. Be sure ingredients are stirred in evenly throughout the mixture.

2Place chicken breasts into soup and rice mixture. Top chicken with cheddar cheese and remaining pepperjack cheese.

3Bake at 350 for 45 to 50 minutes, depending on thickness of chicken breasts. Breasts are done with no longer pink in the middle and juices run clear.

4Serve chicken breasts on plate and spoon out the rice as a side dish. If desired, sprinkle a small amount of additional cheese over chicken just before serving.

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