Creamy Chicken and Rice Bake Recipe

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

PREP TIME 5m	COOK TIME 45m	TOTAL TIME 50m
YIELD 4 servings

Instructions

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).
Top with chicken. Sprinkle chicken with additional pepper,if desired. Cover.
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
Feel free to experiment with different cheeses and dairy products. Try this recipe with parmesan cheese, cream cheese, or even sour cream.
This recipe can also be completed using chicken broth, chicken soup, or chicken stock.
Other potential ingredients include brown rice, garlic powder, and green beans.

Dinner