Are you sick of making casseroles with cream of *insert whatever has been creamed* soup? This broccoli chicken bake has a rich creamy sauce that you make yourself in just a few quick minutes. The taste is fantastic, similar to what you’d get with a condensed soup…but so much better. It has a crunchy buttery topping and is full of flavor. I have no idea what about this is “French”, but it is most certainly supreme. Supremely amazing and delicious. Enjoy!
Creamy Chicken and Rice
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.