South-of-the-Border Chicken and Rice Bake

South-of-the-Border Chicken and Rice Bake

This South-of-the-Border Chicken and Rice Bake will spice up your family's chicken and rice dinner with southwest-style vegetables and flavors and it's easy to make!


  • 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 cup mild or medium salsa
  • 1/4 teaspoon ground black pepper
  • 1 (14 to 16 ounce) bag Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
  • 2 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
  • 1 1/2 cups uncooked instant white rice
  • 1/2 cup (2 ounces) shredded cheddar cheese


  1. Heat oven to 350 degrees F. Grease 13 x 9-inch baking dish.
  2. Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth.
  3. Add salsa and pepper; mix well.
  4. Add vegetables, chicken and rice.
  5. Cover dish tightly with foil.
  6. Bake for 35 minutes.
  7. Uncover; top with cheese.
  8. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly.
  9. Let stand for 5 minutes before serving.

Prep Time: 10 min | Cook Time: 45 min
Yield: 9 servings | Serving Size: 1 cup

Tip: Vary the taste of this bake by using a different flavor or heat level of salsa.


Recipe and photo credit (used with permission): VeryBest Baking