Friday, May 25, 2012

Recipes :: chicken, rice, veggie casserole

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 (6 ounce) package seasoned long-grain and wild rice mix
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, water chestnuts)
1 cup shredded Cheddar cheese
6 (4 ounce) skinless, boneless chicken breast halves

1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.

My Thoughts
I didn't have broccoli or chestnuts... so I just used carrots and corn (would have added peas, but were out of those). And I only used plain white rice and a blended cheese. Still very yummy! 

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