Cheesy Chicken & Rice Casserole

While this quick-prep, mouthwatering casserole bakes you'll have time to
help the kids with their homework - and everyone will be looking forward
to a great dinner!

Cheesy Chicken & Rice Casserole
from Campbell's Kitchen

Prep Time: 15 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:
Heat the oven to 375°F. Stir the soup, water, rice, onion powder,
black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice
is tender. Top with the cheese. Let the casserole stand for 10 minutes.
Stir the rice before serving.
 Tip : To try it Alfredo, substitute broccoli flowerets for the
vegetables and substitute 1/4 cup grated Parmesan for the Cheddar
cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the
chicken with the 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:
Serve with a crisp green salad and store-bought brownies for dessert.
Received on Mon Nov 3 11:53:49 2008