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Campbell’s® Cheesy Chicken & Rice Casserole
By Elizabeth | November 1, 2007
This is one of those comforting casseroles that really hits the spot on a chilly evening. It’s got everything-protein, starch, and vegetables, although a green salad would be a good side dish for an extra veggie serving. For dessert, serve chocolate chip cookies, homemade or from one of those Pillsbury tubes of dough. Don’t forget the milk!
Ingredients:
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
Directions:
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 with lid or foil.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with cheese, recover, and let casserole stand for 10 minutes. Stir rice before serving.
Topics: Casseroles, Chicken, NaBloPoMo |
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2 Responses to “Campbell’s® Cheesy Chicken & Rice Casserole”
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November 2nd, 2007 at 7:03 am
Welcome to The Foodie Blogroll, Elizabeth!
November 2nd, 2007 at 7:05 am
Thanks, Jen! I was trying to make my own, but I didn’t find anywhere near as many food blogs as you did. I’m looking forward to reading through the blogroll!