Prep time
10 MIN
Total time
55 MIN
Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.



  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.

Recipe Tips

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

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • Yummy

    I made this dish for diner a few night ago, I added lots of mushrooms with the peppers. The dish did not look like the picture but it was still yummy. the kids did not much care for it.

    Nicole R. | January 30, 2018

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  • 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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  • Review by Donna-Leigh B.

    Very good and tender.

    Donna-Leigh B. | September 1, 2016

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  • Review by Marcella

    Try adding some finely chopped jalapeno peppers for extra spice;mmmmGood.

    Marcella L. | September 1, 2016

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  • Rating by Kelly

    This rating was left without a review.

    Kelly B. | January 21, 2015

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