Chicken Quesadillas and Fiesta Rice

• 1 lb boneless skinless chicken breast, cubed
• 1 (10 3/4 ounce) can Campbell's cheddar cheese soup
• 12 cup chunky salsa (Medium) or 12 cup picante sauce (Medium)
• 10 flour tortillas (8-inch)
• 1 (10 3/4 ounce) can Campbell's condensed chicken broth
• 12 cup water
• 12 cup chunky salsa or 12 cup picante sauce
• 2 cups uncooked instant rice

1. Preheat oven to 425F.
2. In medium nonstick skillet over medium-high 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 on 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 minutes until hot.
11. CAMPBELL'S FIESTA RICE: In saucepan heat chicken broth, water and salsa or picante sauce to a boil.
12. Stir in uncooked instant rice.
13. Cover and remove from heat.
14. Let stand 5 minutes.
15. Serve with tortillas.

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

Taken from www.food.com/recipe/chicken-quesadillas-and-fiesta-rice-429940 (may not work)