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Source: Campbell's Recipes
Tagged With: 4 servings
Tex-Mex Chicken & Rice Bake
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.
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Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® 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 half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese




Stir the soup, picante sauce, 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°F. 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.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup.  Proceed as directed above.


Notes:
Nutritional Values per Serving using Campbell's Condensed Cream of Chicken Soup: Calories 440, Total Fat 13g, Saturated Fat 5g, Cholesterol 87mg, Sodium 1305mg, Total Carbohydrate 48g, Dietary Fiber 4g, Protein 33g, Vitamin A 11%DV, Vitamin C 0%DV, Calcium 13%DV, Iron 16%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Condensed Cream of Chicken Soup: Calories 409, Total Fat 10g, Saturated Fat 5g, Cholesterol 84mg, Sodium 1065mg, Total Carbohydrate 48g, Dietary Fiber 4g, Protein 33g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 13%DV, Iron 15%DV


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