Southwestern Chicken & Rice Casserole

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

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

Instructions

Stir the soup, water, picante sauce, rice, onion powder and corn in a 12 x 8-inch shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese.

Southwestern Chicken & Rice Casserole

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 ma...

Directions

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

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

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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