Tex Mex Chicken and Rice Bake

  • Lunch
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A cheesy, oven-baked casserole combining chicken, rice, beans, salsa, and Tex-Mex spices. Bold, comforting, and ideal for family dinners or leftovers.

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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