Tex-Mex Chicken & Rice Bake
Courtesy of Campbell's® Kitchen 4 Servings • 5 Min. Prep Time • 45 Min. Cook Time| Ingredients |
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| 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 |
Directions:
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.
Nutrition:
Calories: 440; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 87mg; Total Carbs: 48g; Fiber: 4g; Protein: 33g; Sodium: 1305mg;