Tex Mex Chicken and Rice Bake
Easy, fast and delicious! This chicken and rice bake is perfect for a busy weeknight dinner!
Servings: 4
Calories: 392kcal
Ingredients
- one 10 3/4 ounces Cream of Chicken Soup
- 1 cup salsa
- 1/2 cup water
- 1 cup frozen whole kernel corn, thawed
- 3/4 cup uncooked cooked 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
- Heat the oven to 375°F.
- Stir the soup, picante sauce, water, corn and rice in a 9x13 baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 37g | Protein: 37g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 775mg | Potassium: 806mg | Fiber: 1g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 3.5mg | Calcium: 138mg | Iron: 1.2mg