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READY IN 50 mins

Campbell's® Cheesy Chicken and Rice Casserole

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Read Reviews (144)

"So many favorite flavors and ingredients--chicken, Cheddar cheese, and vegetables--are in this one easy casserole." — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables

1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese

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Directions

Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

Footnotes

TIPS
Italian: In place of onion powder, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican: In place of onion powder, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

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This recipe has become a staple at our house, only I use skim milk instead of the water and whole grain instant brown rice. I also cut up the chicken into cubes and brown slightly before adding to the baking dish. The mexican blend shredded cheese works great even if you don't like the chili powder in it. One other helpful hint is to mix the soup and milk together and add the rice, then pour over chicken in casserole dish.

—TADER21

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Most Helpful Critical Review

Jan 08, 2008

This recipe was easy, but the rice was not done in 45 minutes - I had to put it back in for another 20 minutes. I'd advise cooking for an hour covered. I added extra seasoning - onion & garlic powders, pepper, paprika - and it was still a bit bland. Also, not so great reheated for leftovers - rice and chicken dried out.

—rochelleluck

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182 Ratings

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Jun 22, 2008

Great, easy recipe. I use chicken broth instead of water for added flavor. Plus, I don't usually keep onion powder on hand, so I use a seasoning blend like Emeril's or Montreal seasoning. Whatever I'm in the mood for. My family loves this one.

—MISTY0300

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Dec 02, 2009

I made this using Cream of Chicken with Herbs so it took care of seasoning the chicken (which I think is a critical part of this recipe that many overlook based on comments). I used chicken broth instead of water and I cut the chicken into large chunks and mixed it into the soup mixture rather than laying whole breasts out on top. I did not add salt and don’t think anyone needs to given the amount of salt in the condensed soup. I greased the bottom of the pan a bit with some butter then threw in the fresh green beans and mushrooms (my choice for this dish). Then I poured the soup mixture in. Prior to cooking, I topped it with a sprinkling of garlic powder, a little bit of shredded cheddar, parmesan and bacon bits. Cooked for the 45 min. and everything was nicely cooked. YUM!!

—LillysMom

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Apr 01, 2008

My husband actually made this, and he does not like to cook. It turned out GREAT. We added fresh broccoli and canned corn for the veggies. Instead of the cream of chicken soup, we put in broccoli cheese soup. He also added two cubes of chicken boullion to the water. It was sooo tasty!

—Maggie

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Dec 25, 2007

This is a very tasty dish that takes only a few minutes to throw together and pop in the oven. It's perfect when you come home from a long day and don't feel like slaving away in the kitchen, but still want a homemade meal. I was all out of onion powder, so I substituted garlic powder instead which added a nice flavor. I also used long-grain brown rice instead of white to make it even healthier. I'll definitely be making this recipe again and again.

—Melissa

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Jul 07, 2008

We all liked this. I made the "italian" version because some reviews said the original recipe lacked flavour. I used homemade chicken stock in place of the water and the local grocery store was out of plain cream of chicken soup so we used cream of chicken and white wine. We did not find it bland at all. Will make this again but will part boil the rice first. This time the rice didn't cook fully, even after an hour of cooking and me adding extra liquid during cooking. Also I will cube the chicken breast and mix it in with the rice & soup to cook.

—christophersmom

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Apr 21, 2009

Ok, so it's not gourmet and I resorted to this because I was simply NOT going to stand over a hot stove tonight. But it's full of veggies and lean protein, clean up is minimal, and all I had to do was pull it out of the oven and plop it on the table. This will not go down in the hall of fame for great meals I've prepared but it did its duty. I used chicken broth instead of water, threw in a big dollop of sour cream, and topped with bread crumbs instead of cheese. So the family was not pouring on the compliments but I have to admit that our table has probably not seen the last of this easy weeknight meal.

—bandrs

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