Directions
- 1Add 1/3 cup of instant rice to each bowl.
- 2Pour 1/2 cup of water into each bowl.
- 3Add tomato bouillon to each bowl.
- 4Add cream of chicken to each bowl.
- 5Mix the ingredients in each bowl.
- 6Add 1/2 cup of chicken to each bowl.
- 7Add green chiles to each bowl.
- 8Add corn to each bowl.
- 9Cover each bowl with aluminum foil.
- 10Bake the bowls for 20-25 minutes.
- 11Top with 1-2 TBS white queso.
Ingredients
- 0.33 cup instant rice
- 0.5 cup water
- tomato bouillon
- cream of chicken
- 0.5 cup chicken
- green chiles
- corn
- queso
Equipment
glass bowlsforkaluminum foil
Tips
- If eating leftover, store in airtight containers and microwave to reheat before eating
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