Best Campbells Chicken Quesadillas Fiesta Rice Recipes

Campbell's Quesadillas image

Provided by alyseepoo

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb boneless skinless chicken breast, cubed
1 (10 ounce) can Campbell's cheddar cheese soup
1/2 cup salsa
10 (8 inch) flour tortillas

Steps:

Preheat oven to 425.
Cook chicken until no longer pink, add soup and salsa and heat through.
Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge.
Moisten edge with water. Fold over and seal.
Place on 2 baking sheets.Bake 5 minute or until hot.

Nutrition Facts : Calories 597.6, Fat 14.1, SaturatedFat 4.2, Cholesterol 71, Sodium 1326.5, Carbohydrate 75.8, Fiber 5, Sugar 3.8, Protein 39.3

Chicken Quesadillas & Fiesta Rice image

Provided by ElizabethKnicely

Time 35m

Yield 8 quesadillas, 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs boneless skinless chicken breast halves, cut into cubes
1 (10 3/4 ounce) can condensed cheddar cheese soup
1 cup picante sauce
10 flour tortillas, warmed (8 inch)
1 (10 1/2 ounce) can condensed chicken broth
1/2 cup water
2 cups uncooked instant rice

Steps:

Heat the oven to 425°F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.
RECIPE TIPS:.
Serving Suggestion: Serve with chocolate chip cookies for dessert.

Chicken Quesadillas & Fiesta Rice image

Provided by Megan Stewart

Categories Chicken

Number Of Ingredients 8

Steps:

1. Oven to 425 degrees. Cook chicken until done and juices evaporate, I shredded it down a little. Add cheese soup and 1/2 c salsa and heat through. Spread about 1/3 c onto half of each tortilla to about 1/2" of edge. Moisten with water and fold over and seal. Put on 2 baking sheets, bake 5 min. Serve with rice.
2. Fiesta Rice: Heat chicken broth, water and salsa to boil. Stir in rice, cover and remove from heat. Let stand 5 min, fluff with fork.

Campbell's Chicken Quesadillas & Fiesta Rice image

Provided by RecipeNut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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
1 can Campbell's condensed chicken broth
1/2 cup water
1/2 cup chunky salsa
2 cups MINUTE White Rice, uncooked

Steps:

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