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Southwestern Chicken and Rice Casserole

Image of prepared Southwestern Chicken and Rice Casserole
  • prep time: 5 min
  • total time: 5 min
  • serves: 4 people
  • calories: 440 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.


  • 1 can (10.5 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)


  • 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.

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