Campbell’s Cheesy Chicken & Rice Casserole

Ingredients

• 1 can (10 3/4 oz.) Campbell’s Cream of Chicken Soup (Regular or 98% Fat Free)
• 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
• 2 cups frozen mixed vegetables
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded Cheddar cheese

Steps

1. Stir soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F for 50 minutes or until chicken and rice are done.
4. Top with cheese. Let casserole stand 10 minutes. Stir rice before serving.

Notes

Prep: 5 min. Bake: 50 min. Stand: 10 min. Makes: 4 servings.

Try it Alfredo: Use 1/4 cup grated Parmesan for Cheddar. Add 2 tablespoons cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan.

Make it Crunchy: Prepare and bake as directed. Uncover. Top chicken with 1/3 cup French’s French fried onions, crushed. Bake for 5 minutes more. Top with cheese and let stand 10 minutes.

Rosie Lee had this recipe on more than one card; all of them are shown below.

Makes 4 servings.

Whole Grain: Use quick-cooking brown rice instead of white rice.

Substitution Option: Use Campbell’s 98% Fat Free instead of regular soup.

From a printed recipe (Campbell’s (‘make in minutes’)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Bottom edge: last line (‘…let stand 10 min’) sits at the edge; final punctuation/any further line may be cut off.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.