Tex-Mex Chicken & Rice Bake Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup 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  (cut in half lengthwise, if more than 7 ounces each)
1/4 teaspoon paprika
1/2 cup shredded Cheddar cheese

How to Make It

  • 1

    Heat the oven to 375°F.

  • 2

    Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish.  Top with the chicken.  Sprinkle with the paprika. 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.  Let stand until the cheese is melted.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

418 459

totalfat

9.5g 13.7g

saturatedfat

4g 5.2g

cholesterol

118mg 121mg

sodium

1096mg 1169mg

totalcarbohydrate

44.6g 44.6g

dietaryfiber

3g 3g

protein

37.5g 37.5g

vitamina

20%DV 15%DV

vitaminc

4%DV 4%DV

calcium

10%DV 10%DV

iron

10%DV 10%DV

  • Flavor Variation: For Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup.  Proceed as directed above.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce serving of skinless, boneless chicken breast. There are a range of sizes available in-store.  If the ones that you purchase are larger, you can cut them in half lengthwise as shown above.