Picante Chicken & Rice Bake

Campbell's Picante Chicken & Rice Bake Recipe

Relax...it takes just 10 minutes to put together this kicked-up casserole, and the whole family will be thrilled when it comes out of the oven.

At a glance

Prep

10 min.

Total

55 min.

Serves

4

Bake: 45 min.

Cost per recipe: $7.59

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
1/2 cup water
1 cup frozen whole kernel corn, thawed
3/4 cup uncooked regular long-grain white rice
1 1/4 pounds skinless, boneless chicken breast halves
Paprika
1/2 cup shredded Cheddar cheese

How to Make It

  • 1

    Stir the picante sauce, water, corn and rice in an 11 x 7 x 2-inch baking dish.  Top with the chicken.  Sprinkle the chicken 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.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

381

totalfat

8g

saturatedfat

4g

cholesterol

81mg

sodium

1015mg

totalcarbohydrate

43g

dietaryfiber

5g

protein

31g

vitamina

11%DV

vitaminc

0%DV

calcium

13%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Easy Substitution: If you don't have Cheddar cheese on hand, you can substitute an equal amount of shredded Monterey Jack or a Mexican cheese blend.
  • Recipe Note: For a saucier dish, substitute a 24-ounce jar Pace® Picante Sauce for the 16-ounce jar.
  • 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.
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RID#50801

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