Chicken and Rice Bake
"This recipe came from Campbell's Kitchen and is ohhhh so good!!
If you don't have Cheddar cheese on hand, you can substitute an equal amount of shredded Monterey Jack or a Mexican cheese blend."
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (16 ounce) jar Pace Picante Sauce
- 1⁄2 cup water
- 1 cup whole kernel corn
- 3⁄4 cup uncooked regular long grain white rice
- 4 boneless skinless chicken breast halves (about 1 lb.)
- paprika
- 1⁄2 cup shredded cheddar cheese
directions
- Preheat oven to 375.
- Stir the picante sauce, water, corn and rice in a 2 quart shallow baking dish.
- Top with the chicken.
- Sprinkle the chicken with paprika.
- Cover the baking dish.
- Bake for 45 min or until the chicken is cooked through and the rice is tender.
- Sprinkle with the cheese.
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RECIPE SUBMITTED BY
I have lived in North Carolina all my life and am now settling into the Charlotte area. My husband and I are Foster Parents and we love it!
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<br>I?ve got a wonderful husband and a 7 year old son. I love traveling, reading, chic flick movies.
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<br>We all love to eat! My husband and son are more of a meat and potato?s kind a guy, but I have introduced them to all kinds of foods!
