Chicken Quesadillas and Fiesta Rice

Ingredients

• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 10.8 ounce campbell's® condensed chicken broth canned
• 10 8-inch flour tortillas ()
• 2 cups rice white instant uncooked
• 0.5 cup picante sauce pace®
• 0.5 cup chunky salsa pace®
• 1 pound chicken breast boneless skinless cubed
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 425 degrees F.
2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.
3. Add soup and salsa and heat through.
4. 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.
5. Place on 2 baking sheets.
6. Bake 5 minutes or until hot.
7. Serve with Fiesta Rice.
8. Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat.
9. Let stand 5 min. Fluff with fork.
10. Serve with Pace® salsa. For dessert serve orange wedges.