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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tex Mex Chicken and Rice Bake Recipe

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This recipe for Tex Mex Chicken and Rice Bake is from Our Best Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can CAMPBELL’S® Cream of Chicken Soup
1 soup can 2% milk
3/4 cup uncooked regular long-grain white rice
1 1/2 tsp chili powder
1 chopped onion
red pepper thinly sliced strips
1/2 cup frozen corn thawed
3-4 boneless, skinless chicken breast halves
3/4 cup shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
Directions:
Directions:
Dice chicken and brown in frying pan and set aside.
Mix soup, milk, rice & chili powder in separate bowl.
Dice red pepper and onion, corn and add to bowl.
Then add chicken and cheese and mix well.

Pour into a large casserole dish.
Use a round glass casserole with lid if you have it.
Bake 350 degrees 45 minutes to 1 hour stirring 1/2 way through.

For SEAFOOD version:
Do all the same as above then add 1 cup frozen shrimp uncooked and 1 cup of bay scallops uncooked. Bake 45 minutes to 1 hour stirring 1/2 way through.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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