Tex Mex Chicken and Rice Bake

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  • Serves: 4 people
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  • Community Rating
  • 784 people would make this again
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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 Information (Per Serving)

436 Calories, 9g Fat, 597mg Sodium, 46g Carbohydrate, 2g Dietary Fibre, 42g Protein, 20% Daily Value Calcium

EXCELLENT SOURCE OF PROTEINSOURCE OF FIBREONE SERVING OF VEGETABLESGOOD SOURCE OF CALCIUM

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