Tex Mex Chicken & Rice Bake
Tex Mex Chicken & Rice Bake is a main course that serves 4. One serving contains 465 calories, 40g of protein, and 14g of fat. For $2.46 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. This recipe is typical of Southwestern cuisine. It is a good option if you're following a gluten free diet. Head to the store and pick up white rice, water, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by The Kitchen Magpie. Overall, this recipe earns a solid spoonacular score of 66%. Similar recipes include Chicken Tex-Mex Bake, Tex-Mex Chicken and Rice Soup, and One-Pan Tex-Mex Chicken & Rice.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup frozen whole kernel corn, thawed
¼ teaspoon paprika
1 cup Pace® Picante Sauce
½ cup shredded Cheddar cheese
1¼ pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)
½ cup water
¾ cup uncooked cooked long grain white rice
Equipment:
baking pan
oven
Cooking instruction summary:
Heat the oven to 375F.Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.Bake 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.
Step by step:
1. Heat the oven to 375F.Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
2. Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
3. Let stand until the cheese is melted.
Nutrition Information:
covered percent of daily need
