Recipe: Chicken Quesadillas and Fiesta Rice (using Minute Rice, Campbell's recipe)

CHICKEN QUESADILLAS AND FIESTA RICE

1 lb. boneless chicken breasts, cubed
1 (10 3/4 ounce) can Campbell's Condensed Cheddar Cheese soup
1/2 cup chunky salsa (or picante sauce)
10 flour tortillas (8-inch)
Fiesta Rice (recipe follows)

Preheat oven to 425 degrees F.

Cook chicken in nonstick skillet until done and juices evaporate, stirring often.

Add (undiluted) soup and salsa and heat through.

Spread about 1/3 cup soup/chicken mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on two baking sheets.

Bake 5 minutes or until hot. Serve with Fiesta Rice.

FIESTA RICE

1 (10 1/2 ounce) can Campbell's chicken broth
1/2 cup water
1/2 cup chunky salsa
2 cups uncooked Minute Rice

Heat chicken broth, 1/2 cup water and salsa in saucepan to a boil. Stir in Minute Rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings
Source: Campbell's