My sister, Betsy, finally let me have her Cheesy Creamy Chicken and Rice Casserole recipe, since my own kids have fallen in love with it as much as I have. I had no idea one of the main ingredients was a can of condensed soup! It’s such a genius idea!

A thick base made of canned soup helps make each serving only cost a few dollars per person, so this dish is perfect for feeding large families or group functions. That’s why I even made the recipe for my church’s pot luck last weekend!

There’s not a single part of this recipe that I would change. Mmm!

 

Ingredients:

1 can of Campbell’s Condensed Cream of Chicken soup

2 cups water

1 and ¼ cups uncooked regular, long-grain white rice

1 tsp. onion powder

¼ tsp. black pepper

3 cups frozen mixed vegetables ( or carrots and sugar peas)

6 skinless, boneless chicken breasts

¾ cup shredded cheddar cheese

 

Instructions:

Stir soup, water, rice, onion powder, black pepper and vegetables in 3 qt. shallow baking dish.

Top with Chicken.

Season Chicken with additional black pepper.

Cover baking dish.

Bake at 375 degrees for 1 hour or when chicken is cooked through and rice is tender!

Sprinkle chicken with cheese. Let stand 10 minutes.

Stir rice before serving!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Using Campbell’s Cream of Mushroom Soup puts a yummy twist on this recipe!

Recipe courtesy of: Mama Peggy

Image Courtesy of: Budget Savvy Diva