Campbells Cheesy Chicken Bake Food

CAMPBELL'S® CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
• Top with chicken. Season chicken as desired. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

CAMPBELL'S® CHEESY CHICKEN AND RICE CASSEROLE RECIPE - (3.8/5)

Steps:

• Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375°F. for 45 minutes or until done. Top with cheese.

CAMPBELL'S CHEESY CHICKEN BAKE

Steps:

• Put the rice, water, vegetables, and spices in a 9x13 casserole dish. Mix well. The spices I like to use are just a little minced onion and some garlic powder.
• Cut the chicken breasts in half and place on top of the rice mixture. Dump the soup on top of the chicken breasts.
• Cover with tin foil.
• Bake at 375°F for 45 minutes to an hour.
• Take out of the oven and sprinkle a half cup of cheese on top. Let cool.
• Eat whenever the cheese melts.

CHEESY FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 425 degrees.
• Grease an oven safe dish with butter.
• Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
• Season chicken with salt, pepper and garlic powder to taste.
• Evenly spread rice into baking dish.
• Pour soup mixture over rice as evenly as possible.
• Place chicken into pan and cover.
• Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
• Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
• Enjoy!

CAMPBELLS CHEESY CHICKEN & RICE CASSEROLE

Steps:

• Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
• Top with chicken. Season chicken as desired. Cover.
• Bake at 375 degrees for 45 minute or until done. Top with cheese.
• Serve with a green salad and bread of your choice.

INTERCHANGEABLE CHICKEN & RICE CASSEROLE

Steps:

• Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
• Top with the chicken. Season the chicken as desired. Cover.
• Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
• Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese.
• Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
• Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
• Let stand 10 minutes prior to serving.

CHEESY CHICKEN & RICE BAKE

Steps:

• MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
• COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
• UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
• GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.