• Cooking Time: 50 min/10 min Stand Time
  • Servings:
  • Preparation Time: 5 minutes


I found this recipe in my Sunset magazine and LOVED it. Everytime I make it there is NEVER any leftovers. Just make sure you cover it and check the rice before pulling it out I've had a few time where it was a little chewy. :) ENJOY


  • 1 can (10 3/4 ounces) Campbell's® Condensed 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 tsp. onion powder
  • 1/4 tsp. ground black pepper
  • 2 cups frozen mixed vegetables
  • 4 skinless, boneless chicken breasts halves
  • 1/2 cup shredded Cheddar cheese


  • Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
  • Top with the chicken. Season the chicken as desired. Cover.
  • Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
  • Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
  • Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular 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.

Categories: Casserole 

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