Santa Fe Chicken Bake

• 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.

red onion, brown rice, black beans, kernel corn, packet, chicken, condensed fat, chicken broth, salsa, cilantro

Taken from tastykitchen.com/recipes/main-courses/santa-fe-chicken-bake/ (may not work)