Cheesy Chicken and Rice Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting and easy family casserole featuring tender chicken breasts baked over seasoned rice and vegetables, topped with melted cheddar cheese. This hearty one-dish meal comes together quickly for a satisfying weeknight dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4 servings |
🔪 Key Equipment
- 12x8 inch baking dish
- Mixing spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can (10 3/4 oz) | Campbell’s Cream of Chicken Soup | undiluted |
| 1/3 cup | Water | none |
| 3/4 cup | Uncooked Long Grain White Rice | uncooked |
| 2 cups | Fresh or Frozen Vegetables | peas and carrots recommended |
| 1/2 tsp | Onion Powder | none |
| 4 | Skinless Chicken Breasts | none |
| 1/2 cup | Shredded Cheddar Cheese | shredded |
Instructions
Step 1: Assembly
- Stir 1 can (10 3/4 oz) Campbell’s Cream of Chicken Soup, 1/3 cup water, 3/4 cup uncooked long grain white rice, 2 cups fresh or frozen vegetables, and 1/2 tsp onion powder together in a 12x8 baking dish.
- Top the rice mixture with 4 skinless chicken breasts, seasoning the chicken as desired.
Step 2: Baking
- Bake at 375°F for 45 min or until the chicken is cooked through, the rice is tender, and the mixture is bubbling.
- Top with 1/2 cup shredded cheddar cheese during the last few minutes until melted and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole in the baking dish, cover tightly with foil, and refrigerate up to 24 hours before baking; add a few extra minutes to the baking time if baking straight from the refrigerator.
Original Recipe Scan
