Tex Mex Chicken and Rice Bake
Prep Time:
10
min
Cook Time:
45
min
Ingredients
-
1 can (10 oz/284 mL)
CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
-
1 soup can
1% milk
-
3/4 (175 mL) cup
uncooked regular long-grain white rice
-
1 1/2 tsp (7mL)
chili powder
-
1 1/2 cups (375 mL)
mixture of red and green pepper strips, chopped onion
-
1/2 cup (125 mL)
frozen corn
-
4 (about 1 lb/500 g)
boneless, skinless chicken breast halves
-
1/2 cup (125 mL)
shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
Directions
-
1.
Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
-
2.
Top with chicken. Sprinkle chicken with cheese and additional chili powder, if
desired. Cover.
-
3.
Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.
Nutritional Info / Per Serving
436 Calories, 9g Fat, 597mg Sodium, 46g Carbohydrate, 2g Dietary Fibre, 42g Protein, 20% DV Calcium