Name: Tex-Mex Chicken and Rice Bake
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) -; 1 c. Pace® Chunky Salsa or Picante Sauce -; 1/2 c. water -; 1 c. whole kernel corn -; 3/4 c. uncooked regular long-grain white rice -; 4 skinless, boneless chicken breast halves (about 1 pound) -; Paprika -; 1/2 c. shredded Cheddar cheese -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Chicken and Rice Bake

1. 1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) -

2. 1 c. Pace® Chunky Salsa or Picante Sauce -

3. 1/2 c. water -

4. 1 c. whole kernel corn -

5. 3/4 c. uncooked regular long-grain white rice -

6. 4 skinless, boneless chicken breast halves (about 1 pound) -

7. Paprika -

8. 1/2 c. shredded Cheddar cheese -

How to cook deliciously - Tex-Mex Chicken and Rice Bake

1. Stage

Stir the soup, salsa, water, corn, and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

2. Stage

Bake at 375°F for 45 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.Vitamin A 9%DV, Vitamin C 3%DV, Calcium 8%DV, Iron 10%DVNutritional Values per Serving using Campbell's Condensed 98% Fat Free Cream of Chicken Soup: Calories 283, Total Fat 7g, Saturated Fat 3g, Cholesterol 63mg, Sodium 733mg, Total Carbohydrate 31g, Dietary Fiber 1g, Protein 23g, Vitamin A 9%DV, Vitamin C 3%DV, Calcium 9%DV, Iron 10%DV