Tex-Mex Chicken & Rice Bake

Campbell's Tex-Mex Chicken & Rice Bake Recipe

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.

At a glance


5 min.


50 min.



Bake: 45 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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
1 1/4 pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)
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.

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  • 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.
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