Ingredients:

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
  • 1 1/3 cups water
  • 3/4 cup uncooked long grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)

Instructions

 

Points

ü  Alfredo: Substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

ü  Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

ü  Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

ü  Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.

ü  To make on the stove, increase the rice to 1 cup and the water to 1 1/2 cups.  Brown the chicken in 1 tablespoon vegetable oil in a 12-inch skillet.  Remove the chicken and add the soup, water, onion powder and rice to the skillet.  Heat to a boil then reduce the heat to low.  Cover and cook for 15 minutes or until the rice is tender.  Stir in the vegetables and top with the chicken.  Sprinkle with the cheese, cover and cook for 5 minutes or until the chicken is done.  Season to taste. 

  Step 1

Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish.  Season the mixture with salt and pepper.

  Step 2

Top the rice mixture with the chicken. Cover the baking dish.

  Step 3

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

MAKE IT, EAT IT, ENJOY IT.