Italiano Chicken and Rice Bake Recipe

Name: Italiano Chicken and Rice Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 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

Ingredients

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

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Mix soup,milk,rice and Italian seasoning in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
Top with chicken. Sprinkle with cheese and additional Italian seasoning,if desired. Cover.
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..

Dinner