Mediterranean Chicken Casserole

Campbell's Mediterranean Chicken Casserole Recipe

Orzo, Italian cheese, spinach and a hint of oregano give this savory chicken casserole a Mediterranean flair.  Best of all, it's made in one dish, and it's ready in under an hour.

At a glance

Prep

20 min.

Total

50 min.

Serves

4

Servings: about 1 cup each

Bake: 30 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup water
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1 package (10 ounces) frozen spinach, thawed and well-drained
2 cups cubed cooked chicken
2/3 cup orzo pasta, cooked and drained
1/2 cup shredded Italian cheese blend

How to Make It

  • 1

    Stir the soup, water, oregano, black pepper, spinach, chicken and pasta in a 2-quart shallow baking dish.  Cover the baking dish.

  • 2

    Bake at 375°F. for 30 minutes or until the chicken mixture is hot and bubbling.  Sprinkle with the cheese.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

calories

340 380

totalfat

9g 11g

saturatedfat

3g 3.5g

cholesterol

60mg 75mg

sodium

600mg 730mg

totalcarbohydrate

35g 35g

dietaryfiber

4g 5g

protein

29g 33g

vitamina

170%DV 170%DV

vitaminc

8%DV 8%DV

calcium

25%DV 25%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cubed cooked chicken. 
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RID#50386