Creamy Chicken and Rice Bake

By carabara14

Ingredients

• 1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
• 1 cup (250 mL) water
• 1 cup (250 mL) uncooked regular long-grain white rice
• 1/2 tsp (3 mL) onion powder
• 1/4 tsp (1 mL) ground black pepper
• 2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture
• 4 boneless, skinless chicken breast halves
• 1 cup (250 mL) shredded cheddar cheese

Details

Servings 4
Adapted from cookwithcampbells.ca

Preparation

Step 1

Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen, thawed under running water).

Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.

Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

For a toasty cheese topping – after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.
Nutritional Information (Per Serving)

420 Calories, 13g Fat, 7g Saturated Fat, 100mg Cholesterol, 610mg Sodium, 540mg Potassium, 37g Carbohydrate, 2g Dietary Fibre, 28g Protein, 25% Daily Value Calcium