Cheesy Salsa Baked Chicken and Rice
- Stir the soup, salsa, water, 1 teaspoon chili powder and rice in a 11x7-inch (2.5-L) baking dish. Top with the chicken. Sprinkle the chicken with the remaining 1 teaspoon chili powder. Cover the baking dish.
- Bake in 400°F oven for 35 minutes or until the chicken is cooked through and the rice is tender.
- Uncover the baking dish. Stir the rice and sprinkle chicken with the cheese. Let stand for 5 minutes until the cheese melts.
We develop our recipes using a 4-ounce (125 g) boneless, skinless chicken breast per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer just follow the recipe as written above for the best result. If you're using larger chicken breasts, they will require a little longer cooking time.
Recipe Made With
PACE® Chunky Mild Salsa
CAMPBELL’S® Condensed Cream of Chicken
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