Tex-Mex Chicken & Rice Bake

By sassy47

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 cup Pace® Chunky Salsa or 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 (about 1 pound)
• Paprika
• 1/2 cup shredded Cheddar cheese

Details

Servings 6

Preparation

Step 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.

Bake at 375°F. for 45 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutrition Information
Calories 303, Total Fat 9g, Saturated Fat 4g, Cholesterol 63mg, Sodium 766mg, Total Carbohydrate 31g, Dietary Fiber 2g, Protein 24g, Vitamin A 9%DV, Vitamin C 3%DV, Calcium 8%DV, Iron 10%DV using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 283, Total Fat 7g, Saturated Fat 3g, Cholesterol 63mg, Sodium 733mg, Total Carbohydrate 31g, Dietary Fiber 1g, Protein 23g, Vitamin A 9%DV, Vitamin C 3%DV, Calcium 9%DV, Iron 10%DV