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Tex-Mex Chicken and Rice Bake

Tex-Mex Chicken and Rice Bake

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Steph
52

Steph

5/6/2010

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

tbake
40

tbake

5/18/2010

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, 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!

LeAnn Ferguson
36

LeAnn Ferguson

5/24/2010

I added a can of diced green chilies, black beans and black olives. I also added some cheese to the mix. It was awesome!

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