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Fiesta Chicken and Rice Bake

Fiesta Chicken and Rice Bake

2.57 14

One dish is all you need to make this cheesy, chili powder-spiked chicken and rice dish that's sure to become a family favorite.

serves 4 people


cost per recipe: $8.85

The price is determined by the national average.

  • 1

    can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup

  • 3/4

    cup water

  • 3/4

    cup uncooked long grain white rice

  • 1

    teaspoon chili powder

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/4

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 375°F.

Step 2

Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.

Step 3

Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

Recipe Tips

  • Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Serving Suggestion: Serve with a tossed salad with red wine vinaigrette. For dessert serve bakery chocolate chip cookies.

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Made With
(10 3/4 ounces) Campbell’s® Condensed Tomato Soup

(10 3/4 ounces) Campbell’s® Condensed Tomato Soup

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Ratings & Reviews

  • prd2btgr

    January 1, 2015

    Good but made some changes.

    I used the Mahatma spanish rice that is already seasoned. It's exactly 3/4 of a cup and added a cup of water. Then I added Campbells Poblano Queso soup. I cooked as directed and it turned out perfect. I also topped the chicken with taco seasoning.

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  • Susan F.

    January 1, 2015

    Family Favorite

    Easy to make and delicious. Add some corn! Jazz it up or keep it simple!

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  • Michael_G_Rooney

    September 3, 2012

    Fiesta Chicken and Rice Bake

    I loved this dish! I did do my own spin on it though and it turned out great! Everyone enjoyed it including my 10 month old! I had to up the amount for most of what it asked for since I was cooking for more people but I added frozen corn, black beans and mild salsa to give it more flavor. I also used taco seasoning instead of chili powder and it tasted great! Chicken was tender, moist and flavorful. Add a little sour cream and it was a tasty dish! Definitely making this again!

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  • jennifer.l.spaeth

    February 22, 2012

    Fiesta Chicken and Rice Bake

    I added black beans, onion, and a dried hot pepper to spice it up. Very easy to make. Throw it together, throw it in the oven, and do something else for 45 minutes!

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    February 25, 2011

    Fiesta Chicken and Rice Bake

    The recipe was very easy and tasty. A plus is that it uses ingredients I always have on hand. Not in the recipe: Use a covered casserole, not foil. Foil lets moisture escape and the rice may not get tender. To ensure that the rice had plenty of liquid, I used frozen corn (gives off juice as it bakes, and bagged chicken breast (it is frozen with a water shell). I also used medium salsa, gives the rice some zip. Not by design, the chicken was only partially thawed. so I baked for 60 minutes. Rice was just right.

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