This basic recipe is on the back of a soup can. I added broth instead of water and a couple other spices, but pretty much I was feeling uninspired last night. This still turned out very tasty (according to my family) – the rice was almost the consistency of a risotto. I used frozen peas and some carrots I chopped up. You could really use any veggie you like. I think I’ll try a spin on this someday using Parmesan cheese in with the rice mixture, broccoli for the veggie and more Parmesan on top. Kind of like a chicken alfredo with rice instead of pasta.
Creamy Chicken and Rice
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups chicken broth
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 cups fresh or frozen mixed vegetables
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup shredded Cheddar cheese
1. Heat the oven to 375°F. Stir the soup, broth, rice, onion powder, garlic powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Sprinkle chicken with paprika. Cover the baking dish.
3. Bake for 50 minutes or until the chicken is cooked to 160° and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Bakerlady 