Chicken & Rice Bake

Written by armstrongpalooza in Favorite Recipes

Warm Crab Dip
Jump to Recipe Print Recipe

Campbell’s Chicken and Rice Bake

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course, supper

Ingredients
  

  • 1 can condensed cream of chicken soup low fat okay – 284 ml
  • 1 cup water 250 ml
  • 3/4 cup uncooked regular long grain white rice 175 ml
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2 cups fresh cut or frozen vegetable mixture
  • 4 boneless, skinless chicken breast halves approx. 500g or 1 lb
  • 1 cup cheddar cheese shredded – 250 ml

Instructions
 

  • Preheat oven to 375oF.
    Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2L) baking dish. 
    Stir in vegetables.  If vegetables are frozen thaw them under running water.
    Top with chicken. 
    Sprinkle chicken with additional pepper, if desired. Sprinkle cheese over chicken. Cover.
    Bake in preheated oven until chicken is cooked through and rice is tender (about 45minutes.) 
    Remove chicken and stir rice before serving. 
    For a toasty cheese topping ; after baking sprinkle the chicken with cheese and place the dish under the broiler for a few minutes until the cheese is golden. 
Keyword casserole, chicken, one dish meal

Recent Posts