Recipe by Campbell's Kitchen
"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."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 (6 ounce) package
seasoned long-grain and wild rice mix
1 (16 ounce) package
frozen vegetable combination (broccoli, carrots, water chestnuts)
shredded Cheddar cheese
skinless, boneless chicken breast halves
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.
chicken didn't cook in the time listed on the recipe. the idea was good but next time I will probably season, saute and precook the chicken.
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!
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!
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!!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
One-Dish Chicken, Vegetable and Rice Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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