Tex-Mex Chicken & Rice Bake

By EdieK

Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.

Ingredients

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

Preparation

Step 1

* Stir the soup, picante sauce, 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 and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

RECIPE TIPS

* Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.