Monday, August 17, 2009

Campbell's Cheesy Chicken & Rice Casserole

I was surprised at what a good flavor this Casserole had. Cheap, Easy & Tasty!

Campbell's Cheesy Chicken & Rice Casserole

was shared on Casseroles And Crockpots group

Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables
in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375F. for 50 minutes or until the chicken is cooked through
and the rice is tender. Top with cheese. Let casserole stand for 10
minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2
tablespoons Parmesan cheese with soup. Use broccoli flowerets for
vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup
instead of regular soup and use low fat cheese instead of regular

Mexican: In place of onion powder and pepper use 1 teaspoon chili
powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian
seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Nutrition Facts