More bites for your budget
One-Dish Mexican Chicken, Rice & Beans
This kicked up casserole features boneless chicken breasts baked in creamy cheddar rice with salsa, corn and beans. Incredibly easy to prepare, but packed with flavor and texture, this dish's simple prep and hands-off cooking make it perfect for busy weeknights.
Ingredients
- 1 1/2 cups Swanson® Natural Goodness® Chicken Broth or Unsalted Chicken Broth
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Chunky Salsa
- 1 cup uncooked long grain white rice
- 3/4 cup no salt added black beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 2 teaspoons chili powder (amount divided in recipe steps below)
- 1 1/4 pounds boneless, skinless chicken breast (cut in half crosswise if large)
- 1/2 cup shredded Cheddar cheese
Instructions
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Tips
- You can substitute 1 3/4 cups thawed frozen seasoned Southwest vegetable blend (corn, peppers, onions), for the corn and the black beans, if you like.
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Step 1
Heat the oven to 375°F. While the oven is heating, stir the broth, soup, salsa, rice, beans, corn and 1 teaspoon chili powder in a 9x9x2-inch baking dish. Season the chicken with salt, pepper and the remaining 1 teaspoon chili powder. Place the chicken on the rice mixture. Cover the baking dish tightly with aluminum foil.
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Step 2
Bake for 1 hour or until the rice is tender and the chicken is done, stirring once after 45 minutes of baking time.
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Step 3
Uncover the baking dish and sprinkle with the cheese. Cover and let stand for 10 minutes. Sprinkle with chopped fresh cilantro before serving, if desired.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.