Tex-Mex Chicken and Rice Bake

76 Reviews

Prep: 5 min
Cook: 45 min
Ready In: 50 min

“This simply delicious and festive dish features Campbell'® Condensed Cream of Chicken Soup mixed with salsa, corn and rice, topped with chicken breasts, a dash of paprika and melted Cheddar cheese.” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
paprika
1/2 cup shredded Cheddar cheese

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Directions

Stir the the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375 degrees F for 45 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutrition

Amount Per Serving (6 total)

Calories
291 cal
15%

Fat
8.7 g
13%

Carbs
30.3 g
10%

Based on a 2,000 calorie diet

Reviews (76)

Rate This Recipe

Steph

May. 6, 2010

"Best tex-mex casserole. Loved the Mexican rice. We baked it for 55 minutes - would add another 1/4 c. liquid...." See more"

tbake

May. 18, 2010

"This casserole was AMAZING! I made a couple small alterations. One, I filled the soup can with water and used that instead of 1/2 cup and it worked great! I also mixed some cheese in with the rice,..." See more corn, soup, salsa mix because my boyfriend LOVES cheese and it made it really great. I suggest topping it with sour cream when you eat it! I will Definitely be making this again!"