We’ve created this dish in honor of Cinco de Mayo – Mexican Independence Day. This dish combines typical Mexican flavors – peppers, chiles, corn, and cheese, with hot cooked rice and chicken breast, to make a complete meal.


1 pound cooked, cubed chicken breast, about 4 cups

1 recipe Cream of Chicken Soup

4 cups fresh, hot white rice

1/2 cup chicken broth

2 cups sliced, mixed peppers (green, yellow, red), about a pound

1 15 oz can can diced tomatoes with chiles

1 15 oz can corn

1/2 cup black olives (optional)

3 cups cheddar cheese (optional)


Preheat oven to 350 degrees.

In a bowl combine chicken, cream of chicken soup, and rice. Layer into a greased 9×13 inch casserole dish. In a saucepan, combine chicken broth, peppers, tomatoes, corn, and optional olives. Saute/simmer lightly until peppers are just softened.

Pour over chicken and rice mixture.

Bake for 20 minutes. Top with cheese, if desired, and continue to bake for 10-15 minutes, or until heated thoroughly.