Chicken Quesadillas and Fiesta Rice

Chicken Quesadillas and Fiesta Rice


"A spicy, creamy chicken mixture fills crispy-baked tortillas, cut into wedges and served with Mexican-flavored rice."


20 m {{adjustedServings}} servings
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Original recipe yields 4 servings


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  1. Preheat oven to 425 degrees F.
  2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
  3. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
  4. Bake 5 minutes or until hot. Serve with Fiesta Rice.
  5. For Fiesta Rice: Heat Campbell's(R) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(R) Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
  6. Serve with Pace(R) salsa. For dessert serve orange wedges.
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  1. 30 Ratings


Quite a few people complained that this lacked flavor/was too bland. That was not the case for us! I made the following modifications: I cooked the chicken in butter with garlic salt, black pepp...

cooked chicken in crockpot with water. Used this broth for the rice. Added chedder cheese and milk to shredded chicken along with some taco seasoning. Sauted onions with oil. Added half the ...

Sorry but I didn't enjoy this at all, and neither did the kids. I think I will stick to my original chicken Quesadilla recipe.