Tex Mex Chicken and Rice Bake

Tex Mex Chicken and Rice Bake

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 5.0 g
  • Cholesterol: 25.6 mg
  • Sodium: 517.5 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 15.4 g

View full nutritional breakdown of Tex Mex Chicken and Rice Bake calories by ingredient
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Number of Servings: 4


    1 box (500 mL) CAMPBELL'S® Cream of Chicken Easy Cooking Sauce
    3/4 cup (175 mL) uncooked regular Uncle Ben's Long Grain Perfection® rice
    1½ tsp (7 mL) chili powder
    1½ cups (375 mL) chopped onion, red and green pepper strip mixture
    1/2 cup (125 mL) frozen corn
    4 (about 1 lb/500 g) boneless, skinless chicken breasts
    1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)


1. Mix cooking sauce, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
2. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover and broil until cheese is golden and bubbly – about 3 minutes. Stir rice and let stand 5 minutes before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user AMENCAT.

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