"Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up." — Campbell's Kitchen
Watch video tips and tricks
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
uncooked regular long-grain white rice
ground black pepper
skinless, boneless chicken breasts
After reading reviews, I decided to use 1 c. chicken broth instead of water. I upped the rice to 1 c. instead of 3/4 c. and for more flavor, I added about 1 Tbs. of Worchester sauce to broth and rice mixture. Also, I mixed together a Tbs. each of paprika, garlic salt, and season salt and sprinkled over the chicken legs. The dish was full of flavor. My husband loved it! So, that means I'll be making this again, and soon.
I followed this recipe as written and it came out pretty poor. The rice and the chicken both turned out to be overcooked and the rice lacked taste in general. If I make this recipe again, I would add chicken broth to the water to cook the rice in and maybe add some veggies to the rice as well.
this recipe is much better if you use milk instead of water. Also, I like to a a couple splashes of worcetishire suace, or even a gook flavor hot sauce for a little extra kick. Add more salk and pepper to taste, and my family will eat every last peice of rice in the baking dish.
Right away I knew this receipe was easy, but I made some of my own adjustments. I used 3/4 cup of chicken broth and 1/4 cup of milk instead of the water. I also added 1 cup of rice, seasoning salt, and added some frozen vegetables. My family and I loved it and ate it with a side green salad.
Followed the recipe exactly (using 1 1/3 cups of water for creamier rice) and was very disappointed in the results. Instead of "creamy" I had a watery mess.
Although the chicken was done, I felt it really needed to cook longer. Next time I will use 1cup of rice instead of 3/4's as this was not enough rice for the amount of chicken. Also needs more seasonings.
We liked this recipe. These are the ingredients I had, so it's what I needed to work with. I used this as a base recipe and then added garlic salt, onion salt and instead of water I used chicken broth. It was ugly (kind of brown) but tasted good. Every one of my kids ate it and even my picky son loved it. I was kind of scared when I plueed out the chick. It looked mushy, but I stirred it up and it was really nice fluffy rice. I cooked it for 1 1/2 hours instead of 45 minutes. It came out perfect.
I am sure this is a pretty good recipe but it never comes out right for me. I seem to have to bake it for a long time before the rice is done. I am sure it is something I am doing...or not doing.
I thought it was pretty good for a weeknight meal. I used the chicken broth instead of water as suggested, and thought the flavor was good. I will definitely add more rice next time. Also, I baked for 40 minutes and the chicken was slightly over-done (probably b/c I used smallish chicken breasts), so you will want to adjust the baking time according to size of chicken breasts you use. Served with a spinach salad, but I think you could add veggies to this and make it a one-dish meal very easily. It's a good basic recipe that you can throw other pantry items you have on hand to jazz it up, if you want.
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.