Italiano Chicken and Rice Bake

Italiano Chicken and Rice Bake
Italiano Chicken and Rice Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    * 1 can (10oz/284mL)

  • * CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup

  • 1

    * 1 soup can

  • 1

    * 1% milk

  • 3/4

    * 3/4 cup (175 mL)

  • * uncooked regular long grain white rice

  • 3/4

    * 3/4 tsp (3 mL)

  • * dried Italian seasoning, crushed

  • 1 2/3

    * 1 2/3 cups (400 mL)

  • * sliced zucchini and mushroom mixture

  • 2/3

    * 2/3 cup (150 mL)

  • * drained, canned diced tomato

  • 4

    * 4 (about 1 lb/500 g)

  • * boneless, skinless chicken breasts halves

  • 1/3

    * 1/3 cup (75 mL)

  • * grated Parmesan cheese

Directions

* 1. Mix soup, milk, rice and Italian seasoning in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables. * 2. Top with chicken. Sprinkle with cheese and additional Italian seasoning, if desired. Cover. * 3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover and broil until cheese is golden – about 3 minutes. Stir rice and let stand 5 minutes before serving..

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