Creamy Chicken and Rice Bake

8 Ratings
  • prep time 5 min
  • total time 50 min
  • serves 4
Creamy Chicken and Rice Bake

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™

Cheese, Dinner, Easy, Main


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 teaspoon (3 ml) onion powder

¼ teaspoon (1 ml) ground black pepper

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

4 boneless, skinless chicken breast halves

1 cup (250 ml) shredded cheddar cheese


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).

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

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.

4. View more quick and easy Campbell's recipes.

See more: Cheese, Dinner, Easy, Main

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