Who doesn't love a recipe that takes only 5 minutes to pull together and tastes great too! Chicken, rice and our delicious Cream of Mushroom soup come together in a basic recipe that is easy to customize to your family's tastes! After a quick assemble, just pop in the oven, giving you time to focus on other things besides dinner. In our video, we highlight an easy variation Mexican Chicken & Rice. To see this variation and guidance on how to make the recipe prep even easier, click on "recipe tips" below for our variations and prep ahead instructions.
cost per recipe: $8.97
The price is determined by the national average.
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup uncooked long grain white rice
teaspoon ground black pepper
pounds skinless, boneless chicken breast halves
Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
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, you can cut them in half crosswise before using in the recipe or they may require a little longer cooking time.
For One Dish Buffalo Chicken & Rice Bake, stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and 1 to 2 tablespoons cayenne pepper sauce into the rice mixture before topping with the chicken.