Creamy Chicken and Rice Bake

Products you'll need:

CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

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Ingredients

  • 1 can (284 mL)  CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 1 cup (250 mL) water
  • 3/4 cup (185 mL) uncooked regular long grain white rice
  • 1/2 tsp (3 mL) onion powder
  • 1/4 tsp (1 mL) ground black pepper
  • 2 cups (500 mL) frozen vegetable
  • 4 skinless, boneless chicken breast halves
  • 1 cup (250 mL) shredded Cheddar cheese

Directions

  1. Mix soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
  2. Top with chicken. Sprinkle chicken with additional pepper,if desired. Cover.
  3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

Recipe tips

For a toasty cheese topping – after baking,sprinkle the chicken with cheese,place dish under broiler for a few minutes and brown until cheese is golden.

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    March 19, 2016

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    October 20, 2015

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    April 1, 2015

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    March 5, 2015

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    February 25, 2015

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NUTRITIONAL INFORMATION

  • One serving of vegetables
  • Good source of calcium
  • Excellent Source of fiber
  • Source of protein

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