Cheesy Chicken & Rice Casserole

By Cindy

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
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups frozen mixed vegetables
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1/2 cup shredded Cheddar cheese

Preparation

Step 1

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2 cups frozen mixed

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.

Top the rice mixture 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.

grated Parmesan for the Cheddar cheese. Add

In place of the onion powder and black pepper use

chili powder. Substitute Mexican cheese blend for the Cheddar.

In place of the onion powder and black pepper use

Love this recipe! I give it a little extra kick with subsituting a few ingredients. Instead of water I use Chicken Broth. I also buy extra thin chicken breast which cooks quicker. I season the chicken breast with salt & cayenne pepper. To the veggies I add onion slices & jalapeño slices. I also add a chicken bouillon for extra flavor. Instead of the cheddar cheese, I use pepper jack which melts instantley. Recipe comes out delicious and cooks in exactly 50min. Jalapeño & pepper jack gives it an extra flavor without being too spicy. Enjoy!

This is more or less a basic chicken casserole recipe. Your likes, oven temps, the thickness of your chicken, all comes into play. When I make this, I use a very large can of chicken soup, more water, less rice, less veggies, more onion powder, more pepper. I also slice the chicken breast lengthwise. In the image above, you'll notice the chicken is not covered with the rice mixture. When I make this, I drown the chicken in the rice mixture. You cannot even tell there is chicken in it by looking at it. That may be one problem some are having, not enough bubbly juice over the entire chicken to help the chicken bake done. Mine is always done in about 1 hour. If your rice mixture is dry and you're using whole chicken breast, I can see how it would take two hours to get done. Make sure you are using plenty of water and that the rice mixture is very wet, not dry. Also, slicing the chicken breast length ways to make two out of one breast, is certainly going to help with bake time.

Just cooked this dish and it came out delicious. Family loves it. Only thing...it took 2 hours to cook, not 50 minutes. I used the Cream of Chicken Soup, as stated in the recipe, but I also used a small can of Cream of Mushroom Soup and Cream of Celery Soup. Also, once I placed the chicken in the pan, I sprinkled 1 package of Lipton dry onion soup mix on top of it, then placed it in the oven. YUMMY!!!

Makes:

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