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    Tex Mex Chicken and Rice Bake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Redraspberrygirl

    List of Ingredients




    1 can (10 oz/284 mL) CAMPBELL'S® Condensed Cream of Chicken Soup (regular or 50% Less Fat)
    1 soup can 1% milk
    3/4 (175 mL) cup uncooked regular long-grain white rice
    1 1/2 tsp (7mL) chili powder
    1 1/2 cups (375 mL) mixture of red and green pepper strips, chopped onion
    1/2 cup (125 mL) frozen corn
    4 boneless, skinless chicken breast halves (about 1 lb/500 g)
    1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)

    Recipe



    Mix
    soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.


    Top
    with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.


    Bake
    at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.

 

 

 

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