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5
from
2
votes
Tex Mex Chicken and Rice Bake
Easy, fast and delicious! This chicken and rice bake is perfect for a busy weeknight dinner!
Prep Time
5
mins
Cook Time
45
mins
Total Time
50
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
392
kcal
Author:
Karlynn Johnston
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:
392
kcal
|
Carbohydrates:
37
g
|
Protein:
37
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
105
mg
|
Sodium:
775
mg
|
Potassium:
806
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
560
IU
|
Vitamin C:
3.5
mg
|
Calcium:
138
mg
|
Iron:
1.2
mg