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Chicken and Rice Bake

SUBMITTED 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

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Servings
 

INGREDIENTS (Nutrition)

  • 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.

FOOTNOTE

  • Tip: If desired, remove skin from chicken before baking.
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Nutritional Information
Chicken and Rice Bake

Servings Per Recipe: 4

Amount Per Serving

Calories: 557

  • Total Fat: 21.9g
  • Cholesterol: 127mg
  • Sodium: 281mg
  • Total Carbs: 37.3g
  •     Dietary Fiber: 0.9g
  • Protein: 48.3g

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