Recipe by Campbell's Kitchen
"Dinner couldn't be easier than this savory chicken and rice casserole. The ingredients mix up in 5 minutes, leaving your hands free for other projects while dinner bakes. "
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Campbell's Condensed Cream of Chicken & Broccoli Soup)*
uncooked white rice
ground black pepper
skinless, boneless chicken breasts
I've made this recipe twice now...the first time I pretty much followed the recipe except adding broccoli to the rice mixture and adding breadcrumbs to the chicken breasts. This time, I took some advice from several other reviewers. I doubled the amount of rice and used 1 can of cream of mushroom and 1 can of cream of chicken soup. I also dissolved 2 chicken boullion cubes in the 2 cups of water before I mixed it with the soup and rice. I cooked 3/4 of a bag of frozen broccoli spears in the microwave and added it to the rice misture. I sprinkled a little garlic salt on the chicken, and covered it in a thin layer of bread crumbs. I like it before...but I really like it now. The cream of mushroom soup gave it a little more flavor and the chicken breast is sooo moist. I can never get chicken to turn out this moust. Love it!
Not all that much flavor in this one...and, it took a lot longer to cook for me, as I think I used the wrong type of dish to cook it in (I used a round corningware dish that was taller rather than flat). I added italian herbs and garlic salt, per the other reviews, but it still was pretty bland. Chicken was on the dry side, too. I don't think I'm going to make this one again...
Great basic recipe, but I agree with other reviewers - needed some "oomph", so I replaced 1/4 cup of the water with lemon juice, added parmesan cheese and 16 oz frozen broccoli. When I put the chicken on top, I sprinkled with garlic powder and some italian breadcrumbs. Good comfort food on a winter night.
I tried this recipe with no adjustments and really liked it. I read some of the reviews yesterday and mixed it up a little last night. I used Cream of Mushroom soup instead, replace the 1 cup of water with a cup of chicken broth, added 1/2 cup sour cream, with a little more pepper and salt as well. It was sooooo much tastier. My husband and I liked it much better this way.
This is a great base recipe. I used 1/4c. fresh lemon juice and seasoned my chicken with lemon pepper, garlic salt, paprika and parsley. I added 2 fresh crowns of broccoli to the rice before dumping it into a greased 9x13 glass pan. The chicken came out incredibly moist. Next time I might use cream of mushroom soup and use 1/3c. white wine. Also, the 3/4 c. rice is the PERFECT amount. I think this recipe would be too bland without adding your own seasonings. Oh, and the cleanup was the best part - only the bowl to mix the rice, etc. and the glass pan!
I used two cans of soup and doubled the rice, and added milk instead of water, and added broccoli. Excellent! Thank you!
This is a good recipe the key to making it more tasty is adding sour cream. I added both cream of mushroom and cream of chicken. one cup of rice and a cup of sour cream. salt, pepper, and garlic.
I do this a little differently. I use chicken flavored rice, 2 cans of broccoli cheddar soup, and top with crushed crackers. If I'm in a big hurry I use 2 cans of the chunk white meat chicken instead of the chicken breasts. Very, very good...I could eat the whole thing by myself!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Broccoli and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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