Name: Tex-Mex Chicken & Rice Bake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup Pace® Picante Sauce; 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

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.

Ingredients

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 Pace® Picante Sauce
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

Instructions

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.
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.