Tex-Mex Chicken & Rice Bake

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 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Picante Sauce
0.5 cup water
1 cup frozen whole kernel corn, thawed
0.75 cup uncooked long grain white rice
1.25 pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)
0.25 teaspoon paprika
0.5 cup shredded Cheddar cheese

Instructions

Heat the oven to 375°F.
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.

Tex-Mex Chicken & Rice Bake

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 dis...

Directions

Heat the oven to 375°F.

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.

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