Recipe by Campbell's Kitchen
"It takes just 5 minutes to put this casserole together . . . then just pop it in the oven, and soon you'll have a fantastic chicken, rice and veggie dish with lots of melted cheese."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (6 ounce) package
seasoned long-grain and wild rice mix
1 (16 ounce) bag
frozen vegetable combination (broccoli, carrots, water chestnuts)
shredded Cheddar cheese
6 (4 ounce)
skinless, boneless chicken breast halves
This dish is the most flavorful chicken casserole you will find. Good dish to make for family and friends.
This was okay, nothing too special but definitely super quick to prepare and was made with common household ingredients.
Quick and easy but COMPLETELY bland. After reading the ingredients, I substituted the Cream of Mushroom for Cream of Chicken, and with the Paprika I added some Thyme, a touch of Ginger (I was using the frozen Stir-Fry veggies) and some Cayenne. It smelled delicious, but unfortunately it was completely tasteless. Will not be making agian.
use up those leftovers this dish is a great one for that.you can use any cream soup really they all seem to work out great for me.My hubby can even make this dish without help and he can hardly make toast.LOL this works great with pork chops as well.
I did some things different,instead of water i used milk,and a spoonful of sour cream,to make it creamier..To make the chicken more flavorful I dressed it up a bit,with some garlic powder sprinkled on both sides, Goya seasoning on both sides,a little bit of dill on one side,a sprinkle of sazon Goya on both sides,instead of the paprika. Than i placed the chicken on top,and sprinkled some lemon juice over it,was a nice touch,other than that I followed everything else to recipe.
Had to do some substitutions based on stuff on hand. Here is what I did: used brown rice with a packet of Hidden Valley Ranch Dips seasoning, used mixed frozen vegetables (carrots, peas, green beans, and corn) about 2 cups, and instead of paprika used plain salt & pepper on the chicken. This was delicous! Both my dad and I ate 2 salad bowls full. I would recommend doubling the recipe for more than 3 people- we barely had leftover between the 2 of us (plus my 2 year old daughter).
This recipe turned out to be a train wreck for me! I followed it exactly and after an hour of baking the rice is completely under cooked and hard. I had to separate the chicken from the sauce/veggie/rice mixture and put it in a saucepan to try again. I'm hoping I can salvage the rice but at this point it's a lost cause and I've waisted lots of good ingredients. I will never make this again. Ever.
This is a great recipe. The only thing I did differently is replace the water with chicken broth. I have also used fresh veggies in place of frozen twice. Once with baby carrots and once with sugar snap peas~great both times.
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