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Cheesy Chicken & Rice Casserole

4.04 1036

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

serves 4 people

Ingredients

cost per recipe: $10.52

The price is determined by the national average.

  • 1

    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

  • 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
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(1036)
  • Tareva S.

    January 9, 2017

    Save cook 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.

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  • EvoSeanzie

    November 7, 2015

    With a few tweaks, this rocks

    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 ;-)

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    (1) (0)
  • Patricia J.

    April 24, 2019

    Easy, fast, nutritious dinner to cook while you do other things. My family loves it.

    Easy fast, nutritious meal that cooks while you're busy doing other things My family loves it.

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    (0) (0)
  • Monica L.

    February 24, 2019

    Great comfort food recipe!

    Obviously you can adjust the recipe towards your liking. So i added more pepper. I baked this an hour using frozen breast tenderloins. I dunked them in the mixture and flipped them so the were coated. I added seasoning (i love Pappy’s seasoning). Regarding vegetables, I absolutely HATE soggy, mushy veggies and baking even frozen veggies an hour grosses me out. I used frozen corn and peas and didn’t add these until the last 10 minutes. If i had broccoli, I would have added those the last 15 minutes if fresh or 25 minutes if frozen. I used medium grain rice for an hour bake time. Of course it was a bit sticky but i wasn’t disappointed. The cheese really makes this dish tasty. I want to try this with a mixture of cream of mushroom soup.

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  • Larry N.

    October 2, 2018

    Rice didn’t cook

    This tasted really good except I cooked for over an hour and half and the rice was still crunchy and because of that the chicken dried out. I will not be making this again but if I do it will be with instant rice as another member suggested.

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