Name: Creamy Chicken and Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 vegetables; 4 skinless, boneless chicken breast halves; 1 cup (250 mL) shredded Cheddar cheese

Description

A comforting one-dish meal combining tender chicken, creamy mushroom soup, fluffy rice, and vibrant vegetables.

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 vegetables
4 skinless, boneless chicken breast halves
1 cup (250 mL) shredded Cheddar cheese

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Instructions

Mix the cream of mushroom soup, water, uncooked rice, onion powder, and black pepper in a shallow 2 qt (2 L) baking dish.
Stir in the frozen vegetables, making sure they are distributed evenly.
Place the chicken breasts on top, ensuring they are well-spread out.
Cover the baking dish with foil and bake in the preheated oven for approximately 45 minutes.
Once fully cooked, sprinkle the shredded Cheddar cheese over the chicken.
Return to the oven uncovered for a few more minutes until the cheese melts.
Remove the chicken and stir the rice before serving.

Notes

Consider adding fresh herbs like thyme or parsley for added flavor. Leftovers can be stored well in an airtight container for up to three days.