Fiesta Chicken and Rice Bake
Recipe from Campbell's

One dish is all you need to make this cheesy chili-spiked chicken and rice supper that's sure to become a family favorite.


Fiesta Chicken and Rice Bake

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Servings: 4
Prep Time: 5 mins
Total Time: 50 mins
Related Categories: Baked Chicken and Rice, Baked Chicken Breasts, Boneless Chicken Breasts, Boneless Chicken Breasts, Rice
 
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Ingredients
  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Tomato Soup
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  • 3/4  cup
    water *
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  • 3/4  cup
    uncooked regular long-grain white rice
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  • 1  tsp.
    chili powder
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  • 4 
    skinless, boneless chicken breast halves (about 1 pound)
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  • 1/4  cup
    shredded Cheddar cheese
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Directions
1.
Stir the soup, water, rice and chili powder in a 2-quart shallow baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.
2.
Bake at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
3.
*For creamier rice, increase the water to 1 1/3 cups.
4.
Serving Suggestion: Serve with a tossed salad with red wine vinaigrette. For dessert serve bakery chocolate chip cookies.
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