Southwestern Chicken and Rice Casserole

Southwestern Chicken and Rice Casserole

53

"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
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Nutrition

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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Directions

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  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

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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 ...

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 seas...

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 ...