"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." — Campbell's Kitchen
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
Pace® Thick & Chunky Salsa
uncooked regular long-grain white rice
frozen whole kernel corn, thawed
skinless, boneless chicken breast halves
shredded Mexican cheese blend
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!
On the dry and gummy side. Will not make again.
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.
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Chicken and Rice Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
This one-pot Mexican classic is easy and packed with flavor.
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