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    You are in: Home / Recipes / Tex Mex Chicken and Rice Bake Recipe
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    Tex Mex Chicken and Rice Bake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    puh-leas-no-coconut:)'s Note:

    Recipe came from a Campbell's soup advertisement in a magazine. Tried and and even the kids ate it up, it was great. Quick to prepare then just sit back and let it cook, hardly any dishes to clean up. I've made a couple of modifications, I used canned corn, substituted basmati rice and pre-cooked my onions and peppers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
    2. 2
      Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
    3. 3
      Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Tex Mex Chicken and Rice Bake

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.4
     
    Calories from Fat 71
    18%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.4 g
    17%
    Cholesterol 88.3 mg
    29%
    Sodium 326.9 mg
    13%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.8 g
    19%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    low-fat condensed cream of chicken soup

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