Southwestern Chicken and Rice Casserole Recipe - Allrecipes.com
Southwestern Chicken and Rice Casserole Recipe
  • READY IN 50 mins

Southwestern Chicken and Rice Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Jan 26, 2009

This recipe was fantastic, but only after modifications, which is why I only gave it 4 stars. I omitted the condensed soup and doubled the salsa, used brown rice instead of white, added a good dose of chipolte powder, doubled the corn and added drained black beans. I diced the chicken into bite sized pieces, mixed everything including half the cheese together, topped with remaining cheese and covered with foil to bake. Really yummy and pretty healthy!

 
Most Helpful Critical Review
Aug 02, 2010

On the dry and gummy side. Will not make again.

 
Feb 19, 2009

Great recipe, but needs a few adjustments to make it 5 stars. First I added 1 can of drained black beans and 2 tsp. of dried onions. I also used garlic powder in place of onion powder. I seasoned the chicken with paprika, cumin & lemon pepper as another reviewer suggested. I had to let mine cook for 1 hr 15 min. Next time I will use brown rice as the white rice got too mushy. Was great as a "dip" with tortilla chips (once the chicken was shredded) and would make a great filler for tortillas. Would also be a great vegetarian recipe without the chicken.

 
Feb 23, 2009

WOW. This was a hit! My husband and I were fighting over the leftovers! Since I love corn, I added two cans (one cup?! Come on!), seasoned my chicken with some garlic mesquite seasoning, topped it off with some sharp Cheddar I found in the fridge (for the first time in heaven knows how long, we were out of Mexican cheese) and then just waited. My husband was wary about cream of chicken soup with salsa, but after his first bite, the wariness was replaced with "Wow, hon, this is amazing" followed by a "This tastes like more." And when it tastes like "more" in our house, it's a hit!

 
Aug 30, 2010

Very good recipe, my husband loved it! I changed it up a little too...traded the salsa for a can of Rotel (drained), traded corn for a can of black beans (drained). If I'd had frozen corn, I probably would have left it in. I cooked my rice seperately to avoid the undercooked issue. I sprinkled the cheese with garlic powder, cumin and chili powder. The chicken was cooked PERFECT, fork tender. Put the sauce over rice. Delicious!

 
Jan 07, 2009

This recipe is so tasty and easy to make. I made it for my 16 year old nephew and he said it was AWESOME! I will definitely make this again.

 
Jan 22, 2009

This was delicious. My two preschool grandsons and somewhat finicky son-in-law asked for seconds. I used cheddar instead of Mexican cheese and used minute rice instead of regular . Very easy and quick to prepare.

 
Mar 24, 2011

I added a drained can of black beans and more cheese, plus I chopped up the chicken per PP's advice. This was good but still a bit soupy for my taste. Next time I think I'll increase the amount of uncooked rice (I used brown) to about 1 1/4 cups and see if that helps. The taste was just what I was looking for so we will be having this again.

 

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 1187 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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