Tex-Mex Chicken and Rice Bake

By JanetLynn198

Ingredients

• 1 can Cream of Chicken Soup
• 1 cup 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 (1 lb)
• Paprika
• 1/2 cup shredded Cheddar cheese

Details

Servings 4
Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

1. Stir the soup, picante sauce, water, corn and rice in a 2qt shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

2. Bake at 375°F for 45 mins or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16oz) Picante Sauce and omit the soup.