Campbell's Cheesy Chicken and Rice Casserole
1 can Campbells Condensed Cream of Chicken Soup
1 1/3 cups of water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder (I used minced onion because I don't have onion powder)
1/4 tsp. ground black pepper
2 cups frozen veggies
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar Cheese
1. Stir soup, water, rice, onion powder, black pepper and veggies in 11 x 8 baking dish.
2. Top with chicken. Season the chicken as desired. Cover.
3. Bake at 375ยบ for 45-50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let the casserole stand for 10 minutes. Stir rice before serving.
Alternatives...
Try It Alfredo: use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablesoons Parmesan cheese with soup. Use broccoli flowerets for veggies. Top chicken with remaining Parmesan Cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
SURVEY SAYS: It's a keeper! I made the original recipe and it was super easy to make. Ethan liked it, except that the veggies I bought had peas in it and he doesn't like peas.
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This is definitely an old classic.
ReplyDeleteI find that it also works quite well if you cook it in a crock pot all day. It comes out just as good, but you don't have to fuss as much.