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


10 min.


55 min.



Bake: 45 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • 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 jar (16 ounces) Pace® Picante Sauce
1/2 cup water
1 cup frozen whole kernel corn, thawed
3/4 cup uncooked long grain white rice
1 1/4 pounds skinless, boneless chicken breast halves
1/4 teaspoon 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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes