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Mary Andrade's Tex-Mex Chicken and Rice Bake Recipe

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This recipe for Mary Andrade's Tex-Mex Chicken and Rice Bake, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's condensed Cream of Chicken Soup (or any brand)
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked long grain white rice
4 skinless, boneless chicken breast halves
1 pinch paprika
1/2 cup shredded cheese

Directions:
Directions:
Stir the soup, salsa, water, corn and rice in 2 quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375 for 45 minutes or until the chicken is cooked through.
Sprinkle with the cheese. Replace lid. Let stand until cheese is melted.

 

 

 

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