Chicken, Seasoned Rice & Vegetable Casserole
Courtesy of Campbell's® Kitchen
Servings: 6
Prep Time: 5 Min.
Cook Time: 1 Hr.
Prep Time: 5 Min.
Cook Time: 1 Hr.
What you need:
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
* 1 c. water
* 1 pkg. (6 oz.) seasoned long-grain and wild rice mix
* 1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, water chestnuts)
* 1 c. shredded Cheddar cheese (about 4 oz.)
* 6 skinless, boneless chicken breast halves (about 1-1/2 lbs.)
* paprika
* 1 c. water
* 1 pkg. (6 oz.) seasoned long-grain and wild rice mix
* 1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, water chestnuts)
* 1 c. shredded Cheddar cheese (about 4 oz.)
* 6 skinless, boneless chicken breast halves (about 1-1/2 lbs.)
* paprika
What to do:
1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-qt. shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375°F for 1 hr. or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.
* This recipe is also delicious using Campbell's® Condensed Cream of Chicken Soup instead of the Cream of Mushroom Soup.
2. Bake at 375°F for 1 hr. or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.
* This recipe is also delicious using Campbell's® Condensed Cream of Chicken Soup instead of the Cream of Mushroom Soup.
Nutritional information:
Calories: 374; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 88mg; Total Carbs: 32g; Fiber: 3g; Protein: 33g; Sodium: 865mg;