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Creamy Chicken and Rice Bake
Makes Serves 4. Photo By: Campbells
By Campbell's


  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. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
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 breasts 1 cup (250 mL) shredded cheddar cheese