Tuesday, September 22, 2009

Cheesy Chicken and Rice Casserole

I haven't been feeling too well lately, so I was looking for easy dinners to make. I knew I had all the ingredients for this recipe and I have never made it before, so I gave it a try. Well, as it came to be, I didn't have cream of chicken soup so I decided to use cream of mushroom. I hadn't been able to eat more than a few bites, in days and this was honestly one of the best dinners I had had in a long time, LOL. The kids loved it too, so that's always a bonus. I thought the chicken could have used more seasoning though.


Cheesy Chicken & Rice Casserole
Adapted From: Campbell's Kitchen

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
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 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (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. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

1 comment:

Basha's Mama said...

This is a regular feature at my house. You definitely have to preseason the chicken though. Or you use one of those Lipton Instant Rice packets - like Wild Rice and that's pretty tasty too.