Easy Cheesy Chicken & Rice Casserole
This one-dish wonder from Campbell's Kitchen features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables. Easy casserole recipes just doesn't get any better. Plus this whole recipe costs less than $10!
Cost per recipe: $9.09.
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.
This recipe was featured in a great collection of other easy casserole recipes; see more like it with 18 Easy Casserole Recipes from Campbell's.
Preparation Time15 min
Cooking Time50 min
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1 1/3 cup water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 1 1/4 pound skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preheat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
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.