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Southwestern Chicken & Rice Casserole

Image of prepared Southwestern Chicken & Rice Casserole recipe
  • prep time: 5 min
  • total time: 50 min
  • serves: 4 people
  • calories: 442 1 serving

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.

Ingredients

cost per recipe: $8.59

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup water
  • 1 cup Pace® Picante Sauce
  • 3/4 cup uncooked regular long grain white rice
  • 1/2 teaspoon onion powder
  • 1 cup frozen whole kernel corn, thawed
  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup shredded Mexican blend cheese (about 2 ounces)

Instructions

  • Step 1

    Stir the soup, water, picante sauce, rice, onion powder and corn in a 12 x 8-inch shallow baking dish.

  • Step 2

    Top with the chicken. Season the chicken as desired. Cover the dish.

  • Step 3

    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese.

Reviews

(7)
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  • Amazing!

    Kate A.
    September 20, 2013

    I changed this recipe a little and used half a can of the cream of chicken and half a can of a southwestern soup and added some black beans and onions and topped it with sour cream it was amazin! thank you for saving me when i couldnt come up with a dinner idea for my roommate and i on my night to cook!

  • Souper Easy Tex-Mex!

    Tammy C.
    August 17, 2013

    I love casseroles like this one. It's what I call a fly by the seat of your pants casserole. I swapped the Picante sauce for a can of Ro-Tel. I drained the Ro-Tel into a measuring cup & did the same with a can of pinto beans, added a little h2o & seasonings, mixed it all together, topped it with a huge boneless skinless chicken breast cut into chunks and popped it in the oven. I tasted it before I added the cheese. I love adding the pintos with jalapeños. I'm popping a cookie sheet of cut up corn tortillas in the oven for homemade chips to go with the casserole tonight.

  • Southwestern Chicken & Rice Casserole

    Tammi K.
    February 18, 2012

    My husband and I both like dishes with a lot of flavor and this one provides exactly that. This recipe will be used numerous times in our kitchen!

  • Southwestern Chicken & Rice Casserole

    chrystalgood
    February 26, 2011

    This casserole gives a great basic Mexican-like taste and is very easy. I used cream of mushroom soup on accident and it turned out fine. I also suggest increasing the cheese to as much as 2 cups depending on taste. Next time I may add corn chips or even corn flakes to the mix near the end. The only slight question here is the chicken breasts - they can come out a little dry or bland so you may want to marinate them first or really spice them up.

  • Southwestern Chicken & Rice Casserole

    juanita p.
    January 25, 2011

    This recipe is AWESOME! very similar to the packaged box they used to have. I am so very glad i foudn this recipe.

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