This souped-up, cheese-topped casserole makes weeknight cooking a breeze. It takes just 10 minutes to put together before you pop it in the oven, and the bold southwestern flavor makes it a family favorite dish.
cost per recipe: $8.59
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup Pace® Picante Sauce
cup uncooked regular long grain white rice
teaspoon onion powder
cup frozen whole kernel corn, thawed
pound skinless, boneless chicken breast halves
cup shredded Mexican blend cheese (about 2 ounces)
Stir the soup, water, picante sauce, rice, onion powder and corn in a 12 x 8-inch shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese.