This classic American casserole, when made in a pressure cooker, guarantees moist and tender chicken, and perfectly creamy rice reminiscent of risotto. It's a quick and easy way to get a delicious, homemade meal on the table in about 35 minutes.
cost per recipe: $11.42
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
teaspoon onion powder
pounds skinless, boneless chicken breast halves
cup uncooked long grain white rice
cups frozen mixed vegetables (carrots, green beans, corn, peas)
cup shredded Cheddar cheese
Stir the soup, water and onion powder in a medium bowl. Season the chicken as desired. Layer the chicken, rice and vegetables in a 6-quart stovetop pressure cooker. Pour the soup mixture over all.
Close and lock the lid. Bring to full pressure over high heat, the reduce the heat to medium-low. Cook for 18 minutes.
Do not open the cooker until the pressure has dropped. Season to taste. Sprinkle with the cheese.