Keep Screen On
Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.
Keep Screen On
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup Pace® Picante Sauce
- 1/2 cup water
- 1 cup frozen whole kernel corn, thawed
- 3/4 cup uncooked long grain white rice
- 1 1/4 pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)
- 1/4 teaspoon paprika
- 1/2 cup shredded Cheddar cheese
Instructions
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Tips
- Flavor Variation: For Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
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Step 1
Heat the oven to 375°F.
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Step 2
Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
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Step 3
Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
