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."

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.
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