postheadericon Tex-Mex Chicken and Rice Bake


1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace(r) Chunky Salsa or Pace(r) Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese


Stir the the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

Bake at 375 degrees F for 45 minutes or until the chicken is cooked through. Sprinkle with the cheese. Let stand until the cheese is melted.

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