Chicken, Seasoned Rice & Vegetable Casserole Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup water
1 package (6 ounces) seasoned long-grain and wild rice mix
1 bag  (16 ounces) frozen broccoli, carrots and water chestnuts
1 cup shredded Cheddar cheese  (about 4 ounces)
1 3/4 pounds skinless, boneless chicken breast halves
1 dash paprika

How to Make It

  • 1

    Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.

  • 2

    Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.

Recipe Nutritional Information

Made With

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

calories

392 403

totalfat

10.9g 12.4g

saturatedfat

4.5g 4.7g

cholesterol

115mg 117mg

sodium

857mg 905mg

totalcarbohydrate

30.6g 30.6g

dietaryfiber

2.9g 2.9g

protein

37.5g 37.5g

vitamina

20%DV 20%DV

vitaminc

20%DV 20%DV

calcium

15%DV 15%DV

iron

6%DV 6%DV

  • Easy Substitution: This recipe is also delicious using Campbell's® Condensed Cream of Chicken Soup instead of the Cream of Mushroom Soup.