Creamy Chicken and Rice Bake
- prep time 5 min
- total time 50 min
- serves 4
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
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.
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