Tex Mex Chicken and Rice Bake

Tex Mex Chicken and Rice Bake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

  • 1

    soup can 1% milk

  • ¾

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

  • tsp (7mL)chili powder

  • cups (375 mL)

  • mixture of red and green pepper strips, chopped onion

  • ½

    cup (125 mL) frozen corn

  • 5

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

  • ½

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


1. Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables. 2. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover. 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.


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