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READY IN ABOUT 1¼ hrs

One-Dish Chicken, Vegetable and Rice Bake

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"Cover and bake are welcome words in a busy world. This casserole can be mixed in 5 minutes, and then you have an hour to supervise homework, run an errand, or just relax while the oven prepares dinner." — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup water
1 (6 ounce) package seasoned long-grain and wild rice mix
1 (16 ounce) package frozen vegetable combination (broccoli, carrots, water chestnuts)

1 cup shredded Cheddar cheese
6 skinless, boneless chicken breast halves
Paprika

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Directions

Mix soup, water, rice, seasoning mix, vegetables and half the cheese in 3-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
Bake at 375 degrees F for 1 hour or until done.
Top with remaining cheese.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2008

This is exactly what I was looking for. Some thing healthy quick and easy (plus washing a ton of dishes is not my favorite thing so it's a big plus for me that it's all in one dish). I made a few modifications with the food and time I had on hand, but thank you so much for providing this recipe! For some reason I couldn't find another chicken casserole recipe that used raw chicken, uncooked rice and veggies... so I was excited when I saw this one. It tasted great!

—LALALOULOU

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Most Helpful Critical Review

Jan 25, 2012

Not great.... The veggies came out very mushy, the chicken wouldn't finish cooking and the whole thing had to bake for 30-45min more (and the pieces in the center still were't really done). I was disappointed, the whole thing smelled so good! With some tweaking, I might be able to make it work, but if you're looking for something to make tonight, find something else.

—Aliceof1derland

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92 Ratings

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Oct 04, 2010

OMG my mother and I have been making so many variations of this recipe for longer than I can remember! Various rice mixes, or white rice and chicken broth instead of water with whatever spices sound good at the moment - it doesn't matter because this is a very forgiving recipe. A bag of whatever frozen veggie mix is in the freezer, whatever cheese you've got in the fridge... and cream of whatever's in the cupboard soup! Cream of chicken or celery work just as good. Or try cheddar cheese or broccoli cheese.

—LADYSLEW

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Jan 08, 2009

SOOO good. Here where my alteration: broth instead of water, a splash of worsteshire sause and I used chicken breat tenderloin strips. I just cut them into bite size peices. So easy, so yummy and healthy!!! A keeper- definately!

—AMYBKUNKLE

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Jan 20, 2009

I thought this was very good. I didn't have any long-grain/wild rice mix on hand, but I did have a box of Rice-a-Roni (broccoli au gratin flavor). It was a perfect compliment to the frozen veggies and cheddar cheese. I also added a splash or two of soy sauce for a little extra kick. Turned out great.

—Melinda

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Jan 22, 2009

What I changed -seasoned and cooked the chicken, cooked the brown rice and steamed the mixed veggies. Sautéed fresh mushrooms in olive oil. In a bowl, combined 1 can 99% fat free cream of chicken soup in addition to the 99% fat free cream of mushroom soup (eliminated the can of water). Cut chicken into bit size pieces and added to soup and mushroom mixture. Sprinkled with garlic salt, dried basil and Cajun spices, then topped with Mozzarella cheese. Something about the basil with chicken – just gives it a fantastic flavor. Can refrigerate – freeze or pop in the oven until bubbly. Easy!!

—Cajun Girl

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Jan 04, 2009

This is a good one dish dinner for a family. It's not something showstopping for a party, but it got the job done. I used fresh broccoli, cauliflower, celery and carrots as I had them leftover from a party. They cooked up well, I also browned one side of the chicken breast just to give it that 'done' look. I just dont like the look of stark white chicken. I'll be adding this to my keepers file for sure!

—Joy Carter

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Mar 20, 2010

I subbed 3/4 cup regular long-grain rice and added a little seasoning salt and garlic powder because that's all I had. I also just used frozen brocolli since that's what we like. Next time, I'll use milk instead of water and add a little sour cream if I have it. ***The second time I used brown rice, chicken broth instead of water, cream of chicken with herbs soup, and a little sour cream. Very flexible recipe!

—lsk

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Nutrition

Calories
379 kcal
19%

Carbohydrates
34.5 g
11%

Cholesterol
83 mg
28%

Fat
11.8 g
18%

Fiber
4.4 g
18%

Protein
33.5 g
67%

Sodium
935 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

One-Dish Chicken, Vegetable and Rice Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 379
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 5.3g 27 %
Cholesterol 83mg 28 %
Sodium 935mg 37 %
** Potassium 331mg 9 %
Total Carbohydrates 34.5g 11 %
Dietary Fiber 4.4g 18 %
Protein 33.5g 67 %
** Sugars 1g
** Vitamin A 83 %
** Vitamin C 13 %
** Calcium 23 %
** Iron 24 %
** Thiamin 13 %
** Niacin 104 %
** Vitamin B6 22 %
** Magnesium 15 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.