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Cheesy Chicken & Rice Casserole

This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!

At a glance

Prep

15 min.

Total

1 hr. 15 min.

Serves

4

Bake: 50 min.

Stand: 10 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup
  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup
  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
 

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1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked long grain white rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)
  • 1

    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.

  • 2

    Top the rice mixture with the chicken. Cover the baking dish.

  • 3

    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.

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  • 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.
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