This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables. You can also check out this healthier version: Easy Baked Chicken & Rice Casserole
cost per recipe: $10.52
The price is determined by the national average.
can (10 1/2 ounces) 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
cup uncooked long grain white rice
teaspoon onion powder
teaspoon black pepper
cups frozen mixed vegetables (carrots, green beans, corn, peas)
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.
Do yourself a favor and use instant rice...it will cook much faster! Also I agree with others using additional seasoning...I like Mccormick rotisserie chicken or they have another chicken seasoning. I still use the onion powder and black pepper. I season the chicken before mixing it in then sprinkle addtional seasoning on top of the mixture.
I like to add chicken Bouillon cube to the water, or use chicken broth in place of the water.
I also cut the chicken it's small chunks, and season with Cajun Seasoning for an extra kick! This recipe definitely rocks.
Extra Cheese, please ;-)
I have to say, this recipe was incredibly easy - that was the biggest pro for this dish. I used raw chicken and uncooked white rice, and everything cooked perfectly in the time and temperature they recommended. I had to add more vegetables - I felt like there wasn't enough (or maybe you could do another veggie side dish to serve with it). On the downside, this dish had very little flavor - I will make it again, but I will definitely be adding more seasoning... With a flavor boost it might reach a 5 star, just for the ease of making it.
Still in the oven at the 80 minute mark now and the rice is still crunchy. I didn't read the reviews beforehand. Definitely cook the rice in a rice cooker first or use minute rice. Not sure how long this going to take.