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"Tex Mex Chicken and Rice Bake"

Recipe Source: 2008 Recipe Calendar Campbell's Casseroles & Pizza Recipe File Serving Size: Makes 4 servings

Amount Ingredient 10 ounce can condensed low fat cream of chicken soup 1 soup can 1% milk 3/4 cup uncooked regular 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 (about 1 lb) 1/2 cup shredded Tex Mex cheese (or cheddar and Monterey Jack mixture)

Preparation Instructions:

Mix soup, rice and chili powder in shallow 2 quart baking dish. Spread evenly with vegetables.

Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.

Bake at 400 degrees 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.

Per serving: 436 calories; 9 g fat; 46 g carb; 42 g protein; 2 g fibre; 98 mg cholesterol; 597 mg sodium.

Click here for a printable version of this recipe.

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