Tex-Mex Chicken and Rice Bake76 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 291 cal
- 8.7 g
- 30.3 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"Best tex-mex casserole. Loved the Mexican rice. We baked it for 55 minutes - would add another 1/4 c. liquid...." See more"
"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!"
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