Creamy Mexican Chicken and Rice
1 lb. chicken breasts cubed boneless, skinless
1 tbsp. butter
1 (10.75- oz.) can Campbell's Creamy Chicken Verde Soup
1 cup Raley's Shredded Mexican Blend Cheese
1 cup salsa
3 cups hot cooked rice
Cook chicken in butter. Stir in soup, cheese and salsa; cook until cheese is melted and sauce is hot. Stir in rice.
Makes 4 to 6 servings.
(based on 5): 400 calories, 30 g protein, 14 g total fat (7 g sat., 0 g trans), 37 g carbohydrate, 1 g fiber, 3 g sugar, 80 mg cholesterol, 1240 mg sodium, 9 points