Tex Mex Chicken and Rice Bake

Got 5 minutes? That’s all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you’ll have a cheesy, family-friendly dish

Got 5 minutes? That’s all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you’ll have a cheesy, family-friendly dish.

Tex Mex Chicken and Rice Bake

Category: Entree,Dinner

Tex Mex Chicken and Rice Bake

Got 5 minutes? That’s all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you’ll have a cheesy, family-friendly dish

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.
https://what2cook.net/tex-mex-chicken-and-rice-bake/

Recipe adapted from and Photo courtesy of: CampbellsKitchen.com

 

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