Fiesta Chicken and Rice Bake
One dish is all you need to make this cheesy, chili powder-spiked chicken and rice dish that's sure to become a family favorite.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.75 cup water
0.75 cup uncooked long grain white rice
1 teaspoon chili powder
1.25 pounds skinless, boneless chicken breast halves
0.25 cup shredded Cheddar cheese
0.75 cup water
0.75 cup uncooked long grain white rice
1 teaspoon chili powder
1.25 pounds skinless, boneless chicken breast halves
0.25 cup shredded Cheddar cheese
Instructions
Heat the oven to 375°F.
Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.
Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.
Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Fiesta Chicken and Rice Bake
Print
One dish is all you need to make this cheesy, chili powder-spiked chicken and rice dish that's sure to become a family favorite.
Instructions
Heat the oven to 375°F.Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.75 cup water0.75 cup uncooked long grain white rice1 teaspoon chili powder1.25 pounds skinless, boneless chicken breast halves0.25 cup shredded Cheddar cheese
