Tex Mex Chicken and Rice Bake

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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Ingredients

  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 can low fat (1%) milk
  • 3/4 uncooked regular long grain white rice
  • 1.5 tsp (8 mL) chili powder
  • 1.5 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
  • 1/4 cup (60 mL) shredded Cheddar cheese
  • 1/4 cup (60 mL) shredded Monterey Jack cheese

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.

Comments

  • Carrie W.

    Made this the other night and it turned out perfectly. Just add a little more milk (I also used more frozen corn, basmati rice and a larger dish). Delish!

  • Carolyn L.

    I made this recipe two days ago and was very disappointed with it. I love tex-mex flavours and this is a great combination of those flavours. However, when I read the reviews from others, I added one extra half hour to the cooking time and the chicken was just cooked and the rice still too hard to eat after the extra time. My oven is not the problem here, I have not had difficulty with any other recipe recently. I don't recommend this to anyone unless you can figure out an appropriate cooking time that may soften the rice. It definitely needs over 1-1/2 hours in the oven and then some. Very disappointing. (I submitted this comment yesterday in similar wording and did not receive confirmation of submission and it does not appear on your site).

  • Mark H.

    Cooking an additional 15=20 min helps the rice soften.

  • Sandy T.

    easy, tasty,adaptable to more flavourings

  • Tracey H.

    I tried this recipe and I have to agree, the cooking time is not long enough. After reading the reviews, I precooked the chicken and cooked it for 1hr 15min and the rice was still crunchy (not terrible but still slightly crunchy). I am going to try again but I am going to precook the rice as well.

  • Joanne K.

    Great mean for a cold Montreal evening!

  • Kiley Hanson

    I was really excited to try this recipe. Followed the instructions exactly and ended up with raw chicken and crunchy rice after the suggested cooking time. Put it back in the oven and we are still waiting hungrily to eat 20 min later. I see there are other commenters who had the same issue. I don't believe my 2 year old oven that works perfectly fine for all other recipes requires calibration, so maybe whoever Campbell's has testing their recipes should go back and test this one again, lol!

  • Donna-Leigh B.

    Very good and tender.

  • Bobbi I.

    This is theee one dish that both my children will eat! I absolutely LOVE it! My children have opposite palate's & I'm always looking for recipes they'll both like and ask for again! It's healthy, easy, and tasty!!!!

  • Carole R.

    I would give this recipe a 4. It was delicious and I will definitively bake again.

  • B S.

    This recipe is awesome!!! Every time I bring it for lunch at work someone asks me for the recipe. Freezes well

  • Della T.

    This is so tasty, I love cheesy chicken.

  • Karla V.

    I tried this for dinner tonight and we all loved it! Even my picky two-year-old ate it all up. I added mushrooms and garlic to the recipe and it turned out great. I also added the cheese until the very end. I baked it for about an hour before both the rice and chicken were ready. Will make it again for sure!!

  • Teryle W.

    I decided to try this recipe today after work, and I'm pretty disappointed with it. It sounded really good at first, but all I had were problems. I put it in the oven for the time it said, and the chicken is still half raw. There's also too much liquid in it. What happened?

  • Jessica W.

    My family and I loved this dish. I used brown rice which I like better but next time I would add a bit more. I never covered my dish and added the cheese 10 minutes before it was done. Turned out amazing I will be making this again!!!

  • jaime b.

    Added salsa to recipe and also browned chicken breasts before adding them to dish. was great!

  • Heather M.

    This is my second time making this. I find the cooking time is at least 1 hour 15-20 minutes. After 45 minutes the rice is still really crunchy.

  • Cook With Campbells .

    Hi Joanne, the cheese is under cover for most of the cooking process and, after 45 minutes, we remove the cover and turn up the heat to get golden, bubbly cheese under the broiler. Hope this answers your question.

  • joanne m.

    confusing instructions on how to cook. 1) No where does it say to cover the the dish before putting it in the oven, but oddly it says to remove the lid in step 3 2) Do you really cook the cheese toping for 40min?

  • Kalisha H.

    Second time making this, and this time I used Campbell's Tomato soup instead. It's fantastic!

  • Rachelle S.

    Loved it! Everyone loved it. My 4yr old can take awhile to eat his supper and put up a fuss at times, but NOT with this meal! Since the kids don't like spicy, even a little bit and I can't eat anything that is spicy, I made a few changes. I used Spanish Rice in place of the Minute Rice, no chilli powder and I used a sweet red onion instead of a regular onion. Everyone was so impatient while it was cooking since it smelled so good. Thank you for an excellent recipe!!

  • Cook With Campbells

    Hi V, sorry to hear of your experience with this recipe. There are two possible reasons for your disappointing results. One would be that your chicken was partially frozen, the other is that possibly your oven is out of calibration (which happens to all ovens over time). Simple way to check it with a very inexpensive oven thermometer available at most hardware stores.

  • Gabrielle P.

    Hubby and I loved this recipe. Had some fresh garlic from my garden and subbed that for the onion. Yumm!!! We are expecting weekend company and it is being served to our guests. What a simple and yet hearty dish that is a snap to prepare. More time with my guests and less time in the kitchen. Thank You again &again Campbell's!

  • Jessica K.

    It's amazing! I love this recipe.

  • Cassandra S.

    i used minute rice and it is delicious

  • Andrew V.

    @ V - you are crazy! this dish is unreal!! thanks, Campbell's!

  • V

    I was very disappointed with the results of this recipe. I followed the recipe to the letter. After the required time for baking, I had a baking dish with chicken and uncooked rice floating in lots of liquid. That meant I had to keep baking longer than suggested to allow further absorption of the liquid. Another 40 mins later, my family was full on peanut butter on toast (they had given up on me) and I was left with a casserole of dry chicken and mush (formerly known as rice). It was necessary to cook it this long to get rid of the sloshy liquid. Won't try this again.

  • Lori Strong

    i love this meal we had it tonight. my mom dont think to many thinks, but she really liked the rice. we will be making this again.

  • Jane

    After 45 mins the rice was still hard. Maybe Minute rice would be better.

  • Candis

    Its a great dish, i did it with broccoli and carrots and a few extra frozen veggies so i made the with to cans of cream of chicken, it does work with minute rice also.... but its a freat one for those picky eaters that hate chicken and another hint would be shake n bake ur chicken for that extra spice if u like

  • Stephanie

    I love this recipe! I added garlic powder, mushrooms and chili peppers and i love it.

  • melissa

    Love this dish! except the rice that gets trapped under the chicken doesn't cook, so you are left with a bit of uncooked rice in the middle.

  • Dee

    I have made this recipe three times. It is great as it is but I add ground cumin and ground coriander and add fresh chopped cilantro on top as a garnish before serving.

  • Marcella

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

  • Amanda Simpson

    I like this recipe it is easy and always turns out delish, I just had a can of cream of chicken soup, so I used that and about a half can of milk/water. Turned out well this way, Also for a little extra spice I added crushed red chili flakes. Mmm Mmm

  • Amanda Simpson

    I like this recipe it is easy and always turns out delish, I just had a can of cream of chicken soup, so I used that and about a half can of milk/water. Turned out well this way, Also for a little extra spice I added crushed red chili flakes. Mmm Mmm

  • Michael Assad

    Yum!

  • Zach Lieberman

    I like this recipe very much!

NUTRITIONAL INFORMATION

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 fiber
  • Excellent source of protein

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