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Cheesy Chicken & Rice Casserole

This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!

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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)

1 1/3 cups 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

4 skinless, boneless chicken breast halves  (about 1 pound)

1/2 cup shredded Cheddar cheese

  • Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 
  • Top 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.

RECIPE TIPS

  • Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
  • Alfredo: Substitute broccoli flowerets 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.

Ratings & Reviews

(1800) Average rating from 1800 members

  • Submitted by: Tonya R.

    Date: 08/28/2010

    The recipe will become a favorite once I tweak it. Make sure to season your chicken also. I will use cream of mushroom and maybe two cans next time for more flavor. Really easy to make just needs more flavor.

  • Submitted by: Sandy P

    Date: 07/31/2010

    Very easy to make. I changed it up a bit to give it more flavor. I used two cans of Cream of Chicken soup instead of one and used only a fourth cup of water. I added parsley flakes and crushed garlic as well. Instead of chedder, I melted slices of provolone on top. It was very good and my family loved it.

  • Submitted by: Tiffany R.

    Date: 07/29/2010

    I was looking for something different to cook last nite

  • Submitted by: Ashley D.

    Date: 06/29/2010

    I tweaked it I added two cans of Cream of Chicken soup 1/4 cup of water 1 tablespoon of onion powder, 1/2 teaspoon of black pepper, 1 cup of rice. I also seasoned my chicken with steak seasoning and seasoned salt!% It turned out delicious!! AND the next day leftovers were even better than the night we made it!! The two cans of soup put more flavor into it and makes it nice and creamy!

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe† Alternate Recipe‡
Calories 385 379 410
Total Fat 10g 10g 13g
Saturated Fat 5g 5g 5g
Cholesterol 91mg 94mg 94mg
Sodium 447mg 556mg 699mg
Total Carbohydrates 37g 36g 36g
Dietary Fiber 2g 2g 3g
Protein 35g 35g 36g
Vitamin A 25%DV 29%DV 28%DV
Vitamin C 28%DV 28%DV 28%DV
Calcium 14%DV 14%DV 14%DV
Iron 16%DV 16%DV 16%DV

*Primary Recipe

†Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

‡Campbell's® Condensed Cream of Chicken Soup

(1800)

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At a Glance

Source: Campbell's Kitchen

Prep: 15 minutes

Bake: 50 minutes

Stand: 10 minutes

Cost per recipe: $9.09

Makes: 4 servings

Nutrition per Serving

Calories: 385

Fat: 10g

Fiber: 2g

Protein: 35g

Sodium: 447mg


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