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Chicken and Rice Bake Tex-Mex Style

Baked chickenFor me and my family, chicken and rice is a little played-out, so–to change things up–we make this every now and then. Here are the things you are going to need:

Recipe makes 6 servings

PREP  mins
COOK  45 mins
READY IN  50 mins

  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup  Chunky Salsa or Picante Sauce
  • 1/2 cup water
  • 1 cup whole kernel corn
  • 3/4 cup uncooked regular long-grain white rice
  • 4 skinless, boneless chicken breast halves
  • paprika ( to taste)
  • 1/2 cup shredded Cheddar cheese


  1. Stir the soup, salsa, water, corn and rice in a  shallow, 2-quart baking dish.
  2. Then, top with chicken.
  3. Sprinkle the paprika.
  4. Sprinkle with the cheese.
  5. Cover the baking dish.
  6. Bake at 375 degrees F for 45 minutes or until the chicken is cooked throuhout.

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