Ingredients & Instructions
• 1 can (284 mL) CAMPBELL’S® Condensed Cream of Mushroom Soup
• 1 cup (250 mL) water
• 3/4 cup (175 mL) uncooked regular long-grain white rice
• 1/2 tsp (3 mL) onion powder
• 1/4 tsp (1 mL) ground black pepper
• 2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture
• 4 boneless, skinless chicken breast halves
• 1 cup (250 mL) shredded cheddar cheese
1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen, thawed under running water).
2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.
3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes.
4. Sprinkle cheese over chicken.
5. Remove chicken and stir rice before serving.
Makes 4 servings
• 1 can (284 mL) CAMPBELL’S® Condensed Cream of Mushroom Soup
• 1 cup (250 mL) water
• 3/4 cup (175 mL) uncooked regular long-grain white rice
• 1/2 tsp (3 mL) onion powder
• 1/4 tsp (1 mL) ground black pepper
• 2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture
• 4 boneless, skinless chicken breast halves
• 1 cup (250 mL) shredded cheddar cheese
1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen, thawed under running water).
2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.
3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes.
4. Sprinkle cheese over chicken.
5. Remove chicken and stir rice before serving.
Makes 4 servings
