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Tex-Mex Chicken & Rice Bake

Tex-Mex Chicken & Rice Bake

4.04
(98)

Got 5 minutes?  That's all you need to put together this tasty, picante-spiked dish.  Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.

serves 4 people

Ingredients

cost per recipe: $8.74

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup Pace® Picante Sauce - Medium

  • 1/2

    cup water

  • 1

    cup frozen whole kernel corn, thawed

  • 3/4

    cup uncooked long grain white rice

  • 1 1/4

    pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)

  • 1/4

    teaspoon paprika

  • 1/2

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 375°F.

Step 2

Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish.  Top with the chicken.  Sprinkle with the paprika. 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.  Let stand until the cheese is melted.

Recipe Tips

  • Flavor Variation: For Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup.  Proceed as directed above.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce serving of skinless, boneless chicken breast. There are a range of sizes available in-store.  If the ones that you purchase are larger, you can cut them in half lengthwise as shown above.
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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(98)
  • Ellen S.

    May 21, 2014

    This was great, my family loved it.

    I changed the recipe a little I added more flavor to my chicken by browning it in olive oil on the stove top. Then to my rice mixture I added diced jalapeno pepper, half of a dice onion, I also added half a can of stewed tomatoes drained. then I added a little garlic powder and onion powder. I added a little extra water and cooked for a hour instead of 45 minutes. then I added the cheese and cooked 10 more minutes.

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  • Samantha B.

    May 8, 2014

    Family Approved & Very Very simple

    My little 2 year old Texan approved of this, not to mention daddy who hoovered 2 plates full in a matter of minutes. I had other things to do this evening and wanted a one dish makes all type of dinner. Welp, this is one of my go-tos now! So simple, I can't even stress how easy it was to just dump cans, stir rice together, and lay my chicken down. I tweaked it a bit to my family's standards. I season the Chicken with some cajun seasoning and instead of picante, I used the can of chiles and tomatoes that I usually use to flavor my queso. Next time, I'm using the fiesta cheese soup by campbell's instead of cream of chicken (per request of the ol' man). Great lookin' out CAMBELL'S! Much thanks to you guys! Always making my meals have flavor without all the fuss! xoxo

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  • Ashly C.

    March 27, 2014

    Super Easy~!

    Wow...took no time to put together and in the oven to cook! Very simple, no mess...delicious too!

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  • Kevin Q.

    December 17, 2013

    Single Dad proof!

    I'm not a cook by any stretch, and I managed this just fine. It was super easy to make, AND best of all tasted amazingly good. I cooked it for my two teenage sons, and they both raved about it (they usually don't say anything at things I attempt to make ha). Couple of notes: I took the one tip and used 16oz of Pace (didn't use the soup at all), BUT the big difference for me in the taste is that I used 8oz of HOT Pace and 8 oz traditional (both mixed together) That made a big difference and gave it some extra spice. Also used a can of "Fiesta" corn (with lil peppers included). And I had to cook it for about 60 minutes...I would say 60 min is min (not the 45 it says). After 60 min the chicken was PERFECT. Enjoy!

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  • Sandy K.

    August 25, 2013

    Easy and tasty

    This recipe was a quick and easy meal. I did use Green Giant TexMex corn. One amendment I would make is to cook it longer. Cook it covered for 45 minutes and uncovered for approximately 15. This will insure the rice is done. It is not gourmet nor is it true Tex Mex, but it is great for leftovers. In fact, it was better the next day!

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