Chicken Vegetable Casserole

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Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy - for beginners
Serves: 6


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 package Uncle Ben's seasoned long-grain and wild rice mix, cooked according to box directions
1 bag (16 ounces) frozen mixed vegetable, lightly streamed
1 cup shredded Cheddar cheese (about 4 ounces)
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into strips and cook untill no longer pink in a little olive oil.


1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375°F. for 30 minutes or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.


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