Campbell'S Chicken And Rice Casserole – a delicious recipe with Campbell'su00ae, water, white rice, paprika, ground black pepper, skinless. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
2
Bake at 375u00b0F. for 45 minutes or until the chicken is cooked through and the rice is tender.
3
RECIPE TIPS
4
Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
5
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
6
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
382
kcal
Calories
6
g
Fat
31
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free), 1 cup water, 3/4 cup uncooked regular long-grain white rice, 1/4 teaspoon paprika, and more.
Yes, Campbell'S Chicken And Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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