Follow us for more great recipe ideas         

Tex Mex Chicken and Rice Bake

Recipe for Tex Mex Chicken and Rice Bake

Tex Mex Chicken and Rice Bake
Rate this recipe
Ingredients
  • 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup 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 (about 1 pound)
  • Paprika
  • 1/2 cup shredded Cheddar cheese
Instructions
  1. Stir the soup, picante sauce, 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°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Recipe adapted from and Photo courtesy of: CampbellsKitchen.com

Leave a Reply

Your email address will not be published. Required fields are marked *


Nutrition Information Compiled From VeryWell.com
319 Shares
Pin311
Share7
Share1
+1
Tweet