Cheesy Chicken and Rice Casserole - Recipe.com

By Rose-3

This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) see savings
• 1 1/3 cups water see savings
• 3/4 cup uncooked regular long-grain white rice see savings
• 1/2 tsp. onion powder see savings
• 1/4 tsp. ground black pepper see savings
• 2 cups frozen mixed vegetables see savings
• 4 skinless, boneless chicken breast halves (about 1 pound) see savings
• 1/2 cup shredded Cheddar cheese see savings

Details

Servings 5
Preparation time 15mins
Cooking time 75mins
Adapted from recipe.com

Preparation

Step 1

Heat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese. Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar. Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.