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Morning Sun
  • What's for dinner

  • Southwestern Chicken and Rice Casserole

    "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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  • Southwestern Chicken and Rice Casserole
    "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."
    Original recipe makes 4 servings Change Servings
    1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
    1 cup water
    1 cup Pace® Thick & Chunky Salsa
    3/4 cup uncooked regular long-grain white rice
    1/2 teaspoon onion powder
    1 cup frozen whole kernel corn, thawed
    4 skinless, boneless chicken breast halves
    1/2 cup shredded Mexican cheese blend
    Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
    Top with chicken. Season chicken as desired. Cover.
    Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
    www.allrecipes.com

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