Tex Mex Chicken and Rice Bake
- Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
- Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- 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.
Looking to up your comfort food game? Add a side of sour cream and green chiles.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
It was good with additional items
Took about 2 hours to cook and I doubled the rice and therefore had to add water. I used ontop of original recipe. Heaping teaspoon of taco seasoning, a quarter teaspoon of Slap Your Mama. Added onion , mushrooms. Served with black olives and sour cream.
Virginia W. | December 12, 2017
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