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Southwestern Chicken and Rice Casserole

SUBMITTED BY: Campbell's Kitchen

"This souped-up casserole features chicken, corn and rice, mixed with Pace® Chunky Salsa and Campbell's® Condensed Cream of Chicken Soup that is baked until hot and bubbly and topped with a Mexican cheese blend."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  45 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 1 cup Pace® Thick & Chunky Salsa
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 1 cup frozen whole kernel corn, thawed
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Mexican cheese blend

DIRECTIONS

  1. Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2009 by Denise in Chi-town
This recipe is so tasty and easy to make. I made it for my 16 year old nephew and he said it... MORE


 
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Nutritional Information
Southwestern Chicken and Rice Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 452

  • Total Fat: 13.7g
  • Cholesterol: 89mg
  • Sodium: 1187mg
  • Total Carbs: 47.2g
  •     Dietary Fiber: 4.7g
  • Protein: 33.9g

VIEW DETAILED NUTRITION

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