Cheesy Southwest Chicken & Brown Rice Bake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 411.5
  • Total Fat: 15.3 g
  • Cholesterol: 105.3 mg
  • Sodium: 1,112.5 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 7.3 g
  • Protein: 41.0 g

View full nutritional breakdown of Cheesy Southwest Chicken & Brown Rice Bake calories by ingredient
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Introduction

Modified Campbells' Soup Mexican Chicken & Rice recipe. Modified Campbells' Soup Mexican Chicken & Rice recipe.
Number of Servings: 5

Ingredients

    1 cup Brown Rice, long grain
    1.5 cup Great Value Black Beans
    1.5 cup Campbell’s Cream of Mushroom Soup (condensed)
    8 tbsp Pace Chunky Salsa - Mild
    0.75 cup Kroger brand mild cheddar cheese shredded
    1.35 cup (8 fl oz) Water, tap
    1.5 tsp Pepper, black
    1.5 tsp Paprika
    24 ounces Chicken Breast (cooked), no skin, roasted

Directions

1. Preheat oven to 375 F.
2. Defrost chicken and brush with a tiny amount of olive oil, and season with a pinch of black pepper and paprika.
3. Mix together the cream of mushroom soup, water, brown rice, black beans (drained), Pace salsa, and cheese. Season with a dash of black pepper and paprika.
4. Spread the mixture evenly into a glass baking dish, and top with the oiled and seasoned chicken breasts.
5. Cover with foil and bake at 375 F for 45-55 minutes, depending on your oven - until the rice is creamy and the chicken is done (160 F).
6. Garnish with a bit of shredded cheese and chopped cilantro if desired, allow to rest covered for about 10 minutes then serve.

Serving Size: makes about 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user RACKMYBRAINS.

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