Tex-Mex Chicken and Rice Bake

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  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 6 servings
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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)


1/2 cup shredded Cheddar cheese


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