Italiano Chicken and Rice Bake

Creamy and delicious, this is an easy recipe to make using chicken, zucchini, mushrooms, tomatoes, rice and parmesan.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1 can low fat (1%) milk
  • 3/4 cup (185 mL) uncooked regular long grain white rice
  • 3/4 tsp (4 mL) dried Italian seasoning, crushed
  • 0.83 cup (205 mL) sliced mushrooms
  • 0.83 cup (205 mL) sliced zucchini
  • 3/4 cup (185 mL) drained, canned diced tomatoes
  • 4 skinless, boneless chicken breast halves
  • 1/3 cup (80 mL) grated Parmesan cheese


  1. Mix soup,milk,rice and Italian seasoning in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
  2. Top with chicken. Sprinkle with cheese and additional Italian seasoning,if desired. Cover.
  3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover and broil until cheese is golden – about 3 minutes. Stir rice and let stand 5 minutes before serving..

Ratings & Reviews

  • Kerrie M.

    September 3, 2017


    I love how easy and quick this dish is! And the leftovers are great the next day! I make it with chopped fresh Roma tomatoes, shiitake mushrooms, red onion and cream of chicken soup.

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  • Rochelle R.

    August 25, 2018

    Supper time delicious

    Have made this recipe over a dozen times. Still my go-to recipe for a yummy, wholesome meal that feeds four. Quick to prepare, economical and great as a leftover the next day! Packed with several food groups. Delicious!! 5 stars!

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  • jenn t.

    January 12, 2011

    Rating by jenn

    This rating was left without a review.

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  • Donna .

    November 26, 2010

    Rating by Donna

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Amount Per Serving
Calories 400
Fat 7 g
Saturated Fat 3 g
Cholesterol 90 mg
Sodium 660 mg
Carbohydrate 40 g
Dietary Fibre 2 g
Protein 41 g
Calcium 20 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent source of protein

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