December 22, 2009

Cheesy Chicken & Rice Casserole

My mom and sister got this recipe off of the Campbell's Kitchen website. It is delicious!

1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Requested)
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 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (1 pound)
1/2 cup shredded Cheddar cheese

Heat the oven to 375. Stir the soup, water, rice, onion powder, black pepper, and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

What we ended up doing was cooking the chicken while the casserole was in the oven. My sister cut up the chicken and then mixed that and the cheese into the casserole once it came out of the oven after the 50 minutes. It was to die for! I would have taken a picture of it, but I was too hungry to wait another minute!

Campbell's also offers these variations to the recipe:

Alfredo - Substitute broccoli flowerets for the vegetables and substitute 1/4 cup Parmesan grated cheese for the Cheddar cheese. Add 2 tablespoons Parmesan with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Lower Fat - Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican - In place of the onion powder and black pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian - In place of the onion powder and black pepper, use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 shredded Parmesan for the Cheddar.

Tell me what you think about this recipe! :)

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