Cheesy Chicken and Rice Bake – a delicious recipe with Campbell's Cream, water, white rice, onion powder, ground black pepper, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish.
2
Top with chicken.
3
Sprinkle chicken with additional pepper.
4
Cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done.
5
Top with cheese.
6
Optional: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
7
For a Mexican twist: Omit onion powder and pepper.
8
Add 1 teaspoons chili powder to soup mixture.
9
Substitute mexican cheese blend for the cheddar.
10
For an Italian twist: Omit onion powder and pepper.
11
Add 1 teaspoons Italian seasoning, crushed, to soup mixture.
12
Substitute 1/3 cup shredded parmesan cheese for the cheddar cheese.
445
kcal
Calories
15
g
Fat
28
g
Carbs
48
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 7 ingredients. The key ingredients include: 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup, 1 ⅓ cups water, ¾ cup uncooked white rice, ½ teaspoon onion powder, and more.
Yes, Cheesy Chicken and Rice Bake 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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