Campbell's Cheesy Chicken & Rice Casserole

Tonight's supper is one of those great dishes that is savored by adults
and loved by kids. It's a real winner!

Campbell's Cheesy Chicken & Rice Casserole
from Campbell's Kitchen

Prep Time: 5 min. Bake Time: 50 min. Stand Time: 10 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in
an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through
and the rice is tender. Top with cheese. Let casserole stand for 10
minutes. Stir rice before serving.
 Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2
tablespoons Parmesan cheese with soup. Use broccoli flowerets for
vegetables. Top chicken with remaining Parmesan cheese.
 Trim It Down: Use Campbell's(R) 98% Fat Free Cream of Chicken Soup
instead of regular soup and use low fat cheese instead of regular cheese.
 Mexican : In place of onion powder and pepper use 1 teaspoon chili
powder. Substitute Mexican cheese blend for Cheddar.
 Italian : In place of onion powder and pepper use 1 teaspoon Italian
seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Serves 6.

Kitchen Clip:
If you're in the mood for something different, try one of the five
fantastic variations listed below the recipe.
Received on Mon Jan 7 14:09:30 2008