What You'll Need
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
10 flour tortillas (8-inch), warmed
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
2 cups uncooked instant white rice
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.