Southwestern Chicken & Rice Casserole

Southwestern Chicken & Rice Casserole


(1 vote) 5 1

This souped-up casserole features chicken, corn and rice, mixed with Pace® Chunky Salsa and Campbell's® Condensed Cream of Chicken Soup that is baked until hot and bubbly and topped with a Mexican cheese blend.

Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 C. water
  • 1 C. Pace® Chunky Salsa
  • 3/4 C. uncooked regular long-grain white rice
  • 1/2 tsp. onion powder
  • 1 C. frozen whole kernel corn, thawed
  • 4 skinless, boneless chicken breast halves
  • 1/2 C. shredded Mexican cheese blend

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Stir the soup, water, salsa, rice, onion powder and corn in a 12 x 8-inch shallow baking dish. Top with the chicken. Season the chicken as desired. Cover the dish. Bake at 375°F. for 45 minutes or until chicken and rice are done. Top with the cheese.

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