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.
cost per recipe: $8.13
Heat the oven to 375°F.
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.
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.
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.
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
Wow...took no time to put together and in the oven to cook! Very simple, no mess...delicious too!
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.
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!