Cheesy Chicken and Rice Casserole

(from Heather Hulsey’s recipe box)

You can make a healthier version of this by getting the fat free soup, using whole grain brown rice, and using less cheese and/or a different kind such as mozzarella.

Source: Campbells brand soup

Prep time: 5 minutes
Cook time: 50 minutes
Serves 4 people

Categories: Casseroles, Dinner

Ingredients

  • 1 can (10 3/4 oz.) Campbell's Cream of Chicken Soup (regular or 98% fat free)
  • 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
  • 1/2 cup shredded cheddar cheese

Directions

  1. Stir soup, water, rice, onion powder, black pepper, and vegetables in 11×8″ (2-qt.) shallow baking dish.

  2. Top with chicken. Season chicken as desired, cover.

  3. Bake at 375 for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

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