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Tex Mex Chicken and Rice Bake

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Ingredients

  • 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 1 soup can 1% milk
  • 3/4 (175 mL) cup uncooked regular long-grain white rice
  • 1 1/2 tsp (7mL)chili powder
  • 1 1/2 cups (375 mL)
  • mixture of red and green pepper strips, chopped onion
  • 1/2 cup (125 mL) frozen corn
  • 5 (about 1 lb/500 g) boneless, skinless chicken breast halves
  • 1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)

Details

Preparation

Step 1

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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