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.
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 ;-)
So this recipe turned out quite well. It tasted pretty good and worked out despite that I used brown rice. My only complaint is that the broccoli dissolved into the sauce. I used frozen veg but they still cooked much faster than the rest of the dish.
This is a great recipe because you can change it up so easily to match what you're hankering for. I like to cut the breasts into cubes season them with "Chef Prudhommes" Chicken seasoning, sear them in a skillet with butter add a little of the water and scrape up the skillet and mix it with the soup which I use either the cream of mushroom or cream of chicken depending on what I feel like. I like to use Broccoli,Asparagus and Mushrooms for my veggies and I parboil the rice for consistency,or just use parboiled rice,either way. Using Saffron rice also really makes the taste "POP".
My mother used this recipe when I was a kid now its one of our kids favorites.
We don't use cheese or mixed veggies
We use fresh chopped broccoli or celery
Dust with Cheyenne or paprika. Ten minutes before completing cooking time, remove foil, return and finish baking. Add ten minutes cook time at high altitude, 5000 and up.
Substitution: Recipe is also good with cream of celery or mushroom.