Tex Mex Chicken and Rice Bake

Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 can low fat (1%) milk
  • 3/4 (175 mL) uncooked regular long grain white rice
  • 1 1/2 tsp (8 mL) chili powder
  • 1 1/2 cups (375 mL) green and red bell pepper strips, chopped onion
  • 1/2 cup (125 mL) frozen whole kernel corn,
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup (125 mL) shredded Tex Mex Cheddar cheese (or Cheddar and Monterey Jack mixture)


  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.

Ratings & Reviews

  • Nicole R.

    January 30, 2018


    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.

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  • Virginia W.

    December 12, 2017

    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.

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  • Donna-Leigh B.

    September 1, 2016

    Review by Donna-Leigh B.

    Very good and tender.

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  • Marcella L.

    September 1, 2016

    Review by Marcella

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

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    (0) (0)
  • Kelly B.

    January 21, 2015

    Rating by Kelly

    This rating was left without a review.

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    (0) (0)

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Amount Per Serving
Calories 436
Fat 9 g
Sodium 597 mg
Carbohydrate 46 g
Dietary Fibre 2 g
Protein 42 g
Calcium 20 %DV
  • One serving of vegetables
  • Good source of calcium
  • Source of fibre
  • Excellent source of protein

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