Campbell'S Chicken And Rice Casserole
- 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
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds skinless, boneless chicken breast halves
- 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.
- Bake at 375u0b0F. for 45 minutes or until the chicken is cooked through and the rice is tender.
- RECIPE TIPS
- Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
- 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.
- 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.
campbellsuae, water, white rice, paprika, ground black pepper, skinless
Taken from www.epicurious.com/recipes/member/views/campbells-chicken-and-rice-casserole-50156302 (may not work)