Cheesy Chicken & Rice Casserole

By nanarose

Ingredients

• 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 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 ounces mixed vegetables
• 4 skinless, boneless chicken breast half (about 1 pound)
• 1/2 cup shredded cheddar cheese

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Makeovers

add your rating

Add a comment

Makes:

Add to My Recipes

mixed vegetables

Directions

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.

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.

Variation

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.

Variation

Variation

In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Variation

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