Fiesta Chicken and Rice Bake

Campbell's Fiesta Chicken and Rice Bake Recipe

One dish is all you need to make this cheesy, chili powder-spiked chicken and rice dish that's sure to become a family favorite.

At a glance


5 min.


50 min.



Bake: 45 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3/4 cup water
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
1 1/4 pounds skinless, boneless chicken breast halves
1/4 cup shredded Cheddar cheese

How to Make It

  • 1

    Heat the oven to 375°F.

  • 2

    Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.

  • 3

    Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

Full Screen View

  • Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Serving Suggestion: Serve with a tossed salad with red wine vinaigrette. For dessert serve bakery chocolate chip cookies.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes