Italiano Chicken and Rice Bake

By franny-2

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

Preparation

Step 1

* 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..