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Cheesy Chicken & Rice Casserole

An image of prepared Cheesy Chicken & Rice Casserole showing Cheddar cheese topped chicken breasts with long grain white rice, Campbell's® Condensed Cream of Chicken Soup and mixed vegetables in a baking dish.
  • prep time: 15 min
  • total time: 15 min
  • serves: 4 people
  • calories: 508 1 serving

Why should you make Cheesy Chicken & Rice Casserole?  Because it's cooking magic!  All the ingredients go in uncooked, even the rice.  There's no prep involved- just assemble and bake!  The soup mixture melts into a creamy sauce that not only keeps the chicken moist, but is absorbed into the rice for maximum flavor.  Already creamy and delicious, it's sprinkled with shredded cheese when it's hot from the oven- we like Cheddar but feel free to use your favorite!  In fact, there are lots of ways to customize this Cheesy Chicken & Rice Casserole- see the tips below for how!

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
  • 1 1/3 cups water
  • 3/4 cup uncooked long grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)

Instructions

  • Tips

    • Try this Alfredo version! 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.
    • Try this Mexican version! In place of the onion powder use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
    • Try this Italian version! In place of the onion powder use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
    • To make on the stove, increase the rice to 1 cup and the water to 1 1/2 cups.  Brown the chicken in 1 tablespoon vegetable oil in a 12-inch skillet.  Remove the chicken and add the soup, water, onion powder and rice to the skillet.  Heat to a boil then reduce the heat to low.  Cover and cook for 15 minutes or until the rice is tender.  Stir in the vegetables and top with the chicken.  Sprinkle with the cheese, cover and cook for 5 minutes or until the chicken is done.  Season to taste.
  • Step 1

    Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish.  Season the mixture with salt and pepper.

  • Step 2

    Top the rice mixture with the chicken.  Season the chicken with salt and pepper.  Cover the baking dish.

  • Step 3

    Bake for 50 minutes or until the chicken is done and the rice is tender.  Remove from the oven and sprinkle with the cheese.  Let stand for 10 minutes.  Stir the rice mixture and season to taste before serving.

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Calories 508
Total Fat 15 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 113 mg
Sodium 756 mg
Total Carb 46 g
Dietary Fiber 4 g
Sugar 1 g
Protein 43 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 20 %DV
Potassium 12 %DV
Calories 472
Total Fat 11 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 684 mg
Total Carb 46 g
Dietary Fiber 4 g
Sugar 0 g
Protein 43 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 20 %DV
Potassium 12 %DV
Calories 478
Total Fat 11 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 480 mg
Total Carb 46 g
Dietary Fiber 4 g
Sugar 0 g
Protein 43 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 19 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.