Southwestern Chicken and Rice Casserole |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This souped-up casserole features chicken, corn and rice, mixed with Pace® Chunky Salsa and Campbell's® Condensed Cream of Chicken Soup that is baked until hot and bubbly and topped with a Mexican cheese blend. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1 cup water |
1 cup pace® thick & chunky salsa |
3/4 cup uncooked regular long-grain white rice |
1/2 teaspoon onion powder |
1 cup frozen whole kernel corn, thawed |
4 skinless, boneless chicken breast halves |
1/2 cup shredded mexican cheese blend |
Directions:
1. Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
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