Campbell'S Chicken Quesadillas & Fiesta Rice

• 1 lb boneless chicken breast, cubed
• 1 can cheddar cheese soup
• 1/2 cup chunky salsa or 1/2 cup picante sauce
• 10 8-inch flour tortillas
• Fiesta Rice
• 1 can Campbell's condensed chicken broth
• 1/2 cup water
• 1/2 cup chunky salsa
• 2 cups MINUTE White Rice, uncooked

1. Preheat oven to 425u0b0F.
2. In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
3. Add soup and salsa.
4. Heat to a boil, stirring occasionally.
5. Place tortillas on 2 baking sheets.
6. Top half of each tortilla with about 1/3 cup soup mixture.
7. Spread to within 1/2 inch of edge.
8. Moisten edges of tortilla with water.
9. Fold over and press edges together.
10. Bake 5 min.
11. or until hot.
12. Serve with Fiesta Rice.
13. Fiesta Rice: In saucepan heat broth, water and salsa to a boil.
14. Stir in rice.
15. Cover and remove from heat.
16. Let stand 5 min.
17. Fluff with fork.

chicken breast, cheddar cheese soup, chunky salsa, flour tortillas, fiesta rice, campbells condensed chicken broth, water, chunky salsa, white rice

Taken from www.food.com/recipe/campbells-chicken-quesadillas-fiesta-rice-18636 (may not work)