Tex Mex Chicken and Rice Bake
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
- 1 (10 1/2 ounce) soup can 1% low-fat milk
- 3⁄4 cup uncooked long-grain white rice
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 cups mixture of red and green pepper strips, chopped onion
- 1⁄2 cup frozen corn
- 4 boneless skinless chicken breast halves
- 1⁄2 cup shredded tex mex cheese (or Cheddar and Monterey Jack mixture)
directions
- Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
- Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.
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