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Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole

4.0395
(1039)

This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!

serves 4 people

Ingredients

cost per recipe: $8.95

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

  • 1 1/3

    cups water

  • 3/4

    cup uncooked long grain white rice

  • 1/2

    teaspoon onion powder

  • 1/4

    teaspoon black pepper

  • 2

    cups frozen mixed vegetables (carrots, green beans, corn, peas)

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/2

    cup shredded Cheddar cheese (about 2 ounces)

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Top the rice mixture with the chicken. Cover the baking dish.

Step 3

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.

Recipe Tips

  • 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.
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Made With
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(1030)
  • kjbraun

    January 8, 2008

    Cheesy Chicken & Rice Casserole

    It's very easy to make and delicious. My whole family loves it.

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  • mhdz

    July 7, 2009

    Cheesy Chicken & Rice Casserole

    It is delicious and very easy to make. I like it so much I make it three or four times a month.

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  • Sumi

    October 29, 2012

    It came out perfect!

    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.

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  • tandi481

    November 12, 2012

    Yummmmmmmy

    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.

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  • Pjclass

    September 18, 2006

    Cheesy Chicken & Rice Casserole

    The chicken and rice were not done even after cooking for longer than what the receipe calls for

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    (0) (0)

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