Campbell's Cheesy Chicken & Rice Casserole

Campbell's Cheesy Chicken & Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 503.8
  • Total Fat: 13.9 g
  • Cholesterol: 80.0 mg
  • Sodium: 2,060.2 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 46.4 g

View full nutritional breakdown of Campbell's Cheesy Chicken & Rice Casserole calories by ingredient
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Introduction

Made with Cream of Mushroom Soup Made with Cream of Mushroom Soup
Number of Servings: 4

Ingredients

    Cream of Mushroom Soup
    1 1/3 Cup 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 (I used canned)
    4 Skinless, boneless chicken breast halves ( used full)
    1/2 Cup Shredded Cheddar Cheese (I used cheddar and monterey jack)

Directions

Stir the soup, water, rice, onion powder, pepper, and vegetables in an 11X18 baking dish (2-quart) shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375F for 50 minutes or until the chicken is cooked through and rice is tender. (I cooked it at 350 for a little over an hour.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

COMMENTS: I cooked mine with canned vegies, cream of mushroom soup, cheddar and monterey jack cheese on 350 for a little over an hour. It came out kinda runny. So I will either increase the temp, add less water, or add more rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CLEO27.

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Member Ratings For This Recipe


  • Very Good
    I did not add the cheese, I added chopped garlic. Thank you for posting this recipe - 8/24/19

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  • Very Good
    I made this with less rice and liquid...1/2 cup rice. I used a small handful each of frozen broccoli and cauliflower. I baked for 50 minutes on 375 degrees. It could have baked an hour and been perfect, even at 400 degrees. Overall, good flavor, and the husband liked it. 😊 - 1/8/19

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  • By using a healthier cheese as mentioned in the original campbell's recipe and eating a smaller portion of the chicken the sodium/fat is reduced by a huge portion. I re-did one for myself and got 482.4 mg sodium and 3.9 g fat. Much healthier of a option. - 1/17/09

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