Tex-Mex Chicken and Rice Bake |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This simply delicious and festive dish features Campbell'® Condensed Cream of Chicken Soup mixed with salsa, corn and rice, topped with chicken breasts, a dash of paprika and melted Cheddar cheese. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1 cup pace® chunky salsa or pace® picante sauce |
1/2 cup water |
1 cup whole kernel corn |
3/4 cup uncooked regular long-grain white rice |
4 skinless, boneless chicken breast halves |
paprika |
1/2 cup shredded cheddar cheese |
Directions:
1. Stir the 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. Bake at 375 degrees F for 45 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.
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