Name: Creamy Chicken and Rice Bake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 can (284 ml) CAMPBELL'S® Condensed Cream of Mushroom Soup; 1 cup (250 ml) water; ¾ cup (175 ml) uncooked regular long-grain white rice; ½ tsp (3 ml) onion powder; ¼ tsp (1 ml) ground black pepper; 2 cup (500 ml) fresh (cut-up) or frozen vegetable mixture; 4 boneless, skinless chicken breast halves; 1 cup (250 ml) shredded cheddar cheese

Prep Time

5 min

Cook Time

45 min

Yields

4 servings

Tip: For a toasty cheese topping – after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.

Courtesy of CookWithCampbells.ca™

ingredients

can (284 ml) CAMPBELL'S® Condensed Cream of Mushroom Soup

cup (250 ml) water

cup (175 ml) uncooked regular long-grain white rice

tsp (3 ml) onion powder

tsp (1 ml) ground black pepper

cup (500 ml) fresh (cut-up) or frozen vegetable mixture

boneless, skinless chicken breast halves

cup (250 ml) shredded cheddar cheese

Ingredient Substitution Guide

directions

Step 1

Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen, thawed under running water).

Step 2

Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.

Step 3

Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

Step 4

View more quick and easy Campbell’s recipes.

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Creamy Chicken and Rice Bake

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