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.
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.
Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
Alfredo: Substitute broccoli florets 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.
Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
My 1st time yesterday and it came out great after exactly 50 mins of baking. Reading all the reviews I made a few changes. I used Indian basmati rice. I soaked the rice in water for about an hr before mixing it with the other ingredients. Cooking white rice all the time, I know, it shortens the cooking time by a lot and also the rice comes out really long and soft but not clumpy. Instead of frozen veggies I used fresh bell peppers of different colors and peas to give it a nice color. Also I cut the chicken breasts into small pieces, about 4x4 inch and then sliced them in the middle to make thinner. Looks like that wasn't necessary as some of the pieces were extra done. Other than that it tasted really good. Also I used veg broth instead of water. I can't wait to make it again.
After searching for something easy and good to make i came across this recipe and this was the end results...
I first doubled the recipe because I like left overs for lunch!!
I used 1 can cream of chicken and 1 can cream of broccoli a little extra pepper and onion powder and I added garlic powder and a couple dashes of celery salt. I did not add any reg salt , for the cheese used Colby jack and feta mixed on top and it was defiantly a good choice!
I HIGHLY RECOMMEND that you taste your mixture before baking so you can see if you need to add more seasonings. If you follow the recipe to a T it will taste a little bland.