Revamped Tex-Mex Chicken & Rice Bake: From Bland to Flavorful Delight

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While rummaging through my mama's treasure trove of recipes, I stumbled upon a card for Campbell's One Pan Chicken and Rice Casserole. Intrigued by its simplicity and the fact that I had all the ingredients on hand, I decided to give it a whirl. Mama must have saved it because she tried it and found it worth keeping.

After the casserole came out of the oven and cooled a bit, I gave it a taste. To my dismay, it was bland and unexciting. I doubt my mama ever made this, no fail, failure of a recipe. My Plan B was to order Chinese food for the night, which turned out to be the right call.

Now, I'm not one to throw away food unless it's truly inedible. I figured I could add some salt, freeze portions, and save it for times that I sick and needed something bland and easy on the stomach. However, I decided to take it a step further and transform this failed casserole into something delicious. I was pleasantly surprised by how simple it was to elevate this dish into a new favorite, and even Terry loved it. So today, I want to share my revamped recipe with you.

Tex-Mex Chicken and Rice Bake with Sour Cream

Ingredients:

  • 1 can (10.5 ounces) Condensed Cream of Mushroom Soup (or 98% Fat-Free, or Unsalted Cream of Mushroom Soup)

  • 1 cup water (for creamier rice, increase to 1 1/3 cups)

  • 3/4 cup uncooked long grain white rice

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)

  • 1/4 teaspoon paprika

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) corn, drained

  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

  • 1/2 cup salsa

  • 1/2 cup sour cream

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. In a large mixing bowl, combine the Cream of Mushroom Soup, water, uncooked rice, black beans, corn, diced tomatoes with green chilies, salsa, chili powder, cumin, garlic powder, onion powder, and paprika. Mix well.

  3. Spread the mixture evenly in a 9x13-inch baking dish.

  4. Place the chicken breasts on top of the rice mixture. Sprinkle with additional paprika if desired.

  5. Cover the baking dish with foil and bake for 45 minutes.

  6. Remove the foil, top with shredded cheese, and return to the oven for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

  7. Once out of the oven, let the casserole cool for a few minutes before topping with sour cream.

  8. Serve warm and enjoy!

I hope you find this revamped recipe as delightful as I did. It's a great way to turn a failed dish into something new and tasty. If you try it out, I'd love to hear your thoughts and experiences—please leave a comment below. Your feedback helps build our wonderful cooking community.

If you feel inclined to support this ongoing effort, your contributions are greatly appreciated. Additionally, if you'd like to show some love and support in other ways, feel free to do so—every little bit helps in continuing this delicious journey. Thank you!

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