Easy Baked Chicken & Rice Casserole

Campbell's Easy Baked Chicken & Rice Casserole Recipe

15 minutes is all you need to put together this scrumptious one-dish casserole! Tender chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar…dinner is served!.

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At a glance


15 min.


1 hr. 15 min.



Servings: 1 piece chicken & 1 cup rice each

Bake: 50 min.

Stand: 10 min.

Made With

  • Campbell’s® Healthy Request® Condensed  Cream of Chicken Soup

    Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked long grain white rice
1 tablespoon lemon juice
1 teaspoon Italian seasoning, crushed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups fresh broccoli florets
1 cup baby-cut carrots, cut in half diagonally
1/3 cup shredded reduced fat Colby cheese or shredded Italian cheese blend
1/8 teaspoon paprika
1 1/4 pounds skinless, boneless chicken breast halves

How to Make It

  • 1

    Heat the oven to 350°F.  Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish. 

  • 2

    Place the chicken on the rice mixture.  Season the chicken with additional black pepper and sprinkle with the paprika.  Cover the baking dish.

  • 3

    Bake for 50 minutes or until the chicken is cooked through and the rice is tender.  Top with the cheese.  Cover and let stand for 10 minutes.  Stir the rice mixture before serving.

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  • 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.
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