Cooking Directions

• 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 1/2 cup picante sauce. 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. Cut each quesadilla in half.
• Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Cover the saucepan and remove from the heat.  Let stand for 5 minutes.  Serve the rice with the quesadillas.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup Pace® Picante Sauce
• 10 flour tortilla(8-inch), warmed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.5 cup water
• 2 cups uncooked instant white rice