Name: Tex Mex Chicken and Rice Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 can (284 ml)CAMPBELL’S® Condensed Cream of Chicken Soup (regular or 50% Less Fat); 1 soup can, 1% milk; ¾ cup (175 mL) uncooked regular long-grain white rice; 1 ½ tsp (7 mL) chili powder; 1 ½ cup (375 mL) mixture of red and green pepper strips, chopped onion; ½ cup (125 mL) frozen corn; 4 boneless, skinless chicken breast halves (about 1 lb/500 g); ½ cup (125 mL) shredded Tex Mex cheese or Cheddar and Monterey Jack mixture

Prep Time

10 min

Cook Time

45 min

Yields

4 servings

Expect no leftovers when serving up this tasty dish!

Courtesy of CookWithCampbells.ca™

ingredients

can (284 ml)CAMPBELL’S® Condensed Cream of Chicken Soup (regular or 50% Less Fat)

soup can, 1% milk

cup (175 mL) uncooked regular long-grain white rice

1 ½

tsp (7 mL) chili powder

1 ½

cup (375 mL) mixture of red and green pepper strips, chopped onion

cup (125 mL) frozen corn

boneless, skinless chicken breast halves (about 1 lb/500 g)

cup (125 mL) shredded Tex Mex cheese or Cheddar and Monterey Jack mixture

Ingredient Substitution Guide

directions

Step 1

Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.

Step 2

Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.

Step 3

Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 45 minutes. Remove cover and broil until cheese is golden and bubbly – about 3 minutes. Remove chicken and stir rice before serving.

Step 4

View more quick and easy Campbell’s recipes.

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Tex Mex Chicken and Rice Bake

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