Friday, April 13, 2012

Cheesy Chicken & Rice Casserole

This is one of my favorite go to recipes. It was among the first things I started making when I lived on my own since it has about 5 ingredients, all goes in 1 pan and is therefore super simple and inexpensive. Another great thing about it is that it has your protein, vegetable and grain all in 1 dish so you don't have to worry about making anything to go with it. Since I was going to be traveling I wanted to make something that was easy, healthy and would have leftovers for Jason to eat when I was gone. While I know he can cook, who doesn't love coming home from work and not having to think about dinner.

Cheesy Chicken and Rice Casserole
Slightly adapted from: Campbell's Kitchen
Serves: 4

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 cups frozen mixed vegetables (whatever variety you like)
1 1/4 pounds skinless, boneless chicken tenders
1/2 cup shredded 2% Cheddar cheese (about 2 ounces)

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper, paprika and vegetables in an 11 x 8 x 2-inch baking dish.

Top the rice mixture with the chicken. Cover the baking dish with foil.

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.

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