Tex-Mex Chicken & Rice Bake
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 5 Min.
Cook Time: 45 Min.
Prep Time: 5 Min.
Cook Time: 45 Min.
What you need:
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 1 c. Pace® Picante Sauce
* 1/2 c. water
* 1 c. whole kernel corn
* 3/4 c.uncooked long grain white rice
* 4 boneless skinless chicken breast halves (about 1 lb.)
* paprika
* 1/2 c. shredded cheddar cheese
* 1 c. Pace® Picante Sauce
* 1/2 c. water
* 1 c. whole kernel corn
* 3/4 c.uncooked long grain white rice
* 4 boneless skinless chicken breast halves (about 1 lb.)
* paprika
* 1/2 c. shredded cheddar cheese
What to do:
1. Stir the soup, picante sauce, water, corn and rice in a 2-qt. shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
2. Bake at 375°F. for 45 min. or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
* Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 oz.) Pace® Picante Sauce and omit the soup. Proceed as directed above.
2. Bake at 375°F. for 45 min. or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
* Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 oz.) Pace® Picante Sauce and omit the soup. Proceed as directed above.
Nutritional information:
Calories: 440; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 87mg; Total Carbs: 48g; Fiber: 4g; Protein: 33g; Sodium: 1305mg;