Southwestern Chicken and Rice Casserole

Southwestern Chicken and Rice Casserole

Campbell's Kitchen 0

"This souped-up casserole features chicken, corn and rice, mixed with Pace® Chunky Salsa and Campbell's® Condensed Cream of Chicken Soup that is baked until hot and bubbly and topped with a Mexican cheese blend."

Ingredients 50 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1187 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
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Reviews 53

  1. 64 Ratings


This recipe was fantastic, but only after modifications, which is why I only gave it 4 stars. I omitted the condensed soup and doubled the salsa, used brown rice instead of white, added a good dose of chipolte powder, doubled the corn and added drained black beans. I diced the chicken into bite sized pieces, mixed everything including half the cheese together, topped with remaining cheese and covered with foil to bake. Really yummy and pretty healthy!


Great recipe, but needs a few adjustments to make it 5 stars. First I added 1 can of drained black beans and 2 tsp. of dried onions. I also used garlic powder in place of onion powder. I seasoned the chicken with paprika, cumin & lemon pepper as another reviewer suggested. I had to let mine cook for 1 hr 15 min. Next time I will use brown rice as the white rice got too mushy. Was great as a "dip" with tortilla chips (once the chicken was shredded) and would make a great filler for tortillas. Would also be a great vegetarian recipe without the chicken.


WOW. This was a hit! My husband and I were fighting over the leftovers! Since I love corn, I added two cans (one cup?! Come on!), seasoned my chicken with some garlic mesquite seasoning, topped it off with some sharp Cheddar I found in the fridge (for the first time in heaven knows how long, we were out of Mexican cheese) and then just waited. My husband was wary about cream of chicken soup with salsa, but after his first bite, the wariness was replaced with "Wow, hon, this is amazing" followed by a "This tastes like more." And when it tastes like "more" in our house, it's a hit!