Chicken Quesadillas & Fiesta Rice
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
OR Pace® Picante Sauce
10 flour tortillas (8-inch), warmed
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 salsa. 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 of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Serve with the Fiesta Rice.
*Fiesta Rice: Heat 1 can (10 ounces) Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in a 1-quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.
Serving Suggestion: Serve with chocolate chip cookies.
From a flyer of Recipes for Campbell's soups, dated 1998