Cheesy Chicken & Rice Casserole
Featured Pinch Tips Video
- 1 can(s)
- (10 3/4 oz.) campbell's cream of chicken soup ( regular or 98% fat free)
- 1 1/3 c
- 3/4 c
- uncooked regular long-grain rice
- 1/2 tsp
- onion powder
- 1/4 tsp
- ground black pepper
- 2 c
- frozen mixed vegetables
- skinless, boneless chicken breast halves
- 1/2 c
- shredded cheddar cheese
1Stir soup, water, rice, onion powder, black pepper and vegetables in 11 x 8" (2-qt.) shallow baking dish.
2Top with chicken. Season chicken as desired. Cover.
3Bake at 375 degrees F. for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
4Try Alfredo: Use 1/4 cup grated Parmesan for Cheddar.
Add 2 tbsp. cheese with soup.
Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan.
5Make it Crunchy: Prepare and bake as directed. Uncover. Top with 1/3 cup French's French fried onions, crushed. Bake for 5 minutes more. Top with cheese and let stand 10 minutes.