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Tex-Mex Chicken & Rice Bake

Image of prepared Tex-Mex Chicken & Rice Bake recipe
  • prep time: 5 min
  • total time: 50 min
  • serves: 4 people
  • calories: 474 1 serving

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.


  • 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


  • 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.

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