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Chicken and Rice Bake

By: Campbell's Kitchen  
"A yummy chicken and rice casserole should be in every home cook's repertoire, and this one really fits the bill."

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Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken & Broccoli Soup
  • 1 1/2 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1 1/2 cups sliced mushrooms
  • 1 (2.8 ounce) can French's® French Fried Onions
  • 4 bone-in chicken breast halves
  • Paprika
  • Ground black pepper

Directions

  1. In 3-quart shallow baking dish mix soup, water, rice, mushrooms and 1/2 can onions. Place chicken on rice mixture. Sprinkle with paprika and pepper.
  2. Bake at 375 degrees F for 1 hour or until chicken is no longer pink and rice is done. Sprinkle remaining onions over chicken mixture.
  3. Bake 3 minutes more or until onions are golden.

Footnotes

  • Tip: If desired, remove skin from chicken before baking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 557 | Total Fat: 21.9g | Cholesterol: 127mg

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