| Sign Up

Cheesy Chicken & Rice Casserole

Submitted by: JustRightMenus


I have had this magazine clipping so long, I don't actually recall where it came from. However, this same recipe can be found at campbellkitchen.com My neighbor Jodie has explored much of that site & found it quite useful, so it comes with a fine recommendation.


this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 4

Categories: Easily removed from the menu, casserole, chicken, rice

From the kitchen of:



1 can (10 3/4 oz) cream of chicken soup

1 1/3 c water

3/4 c UNcooked regular white rice

1/2 tsp onion powder

1/4 tsp ground pepper

2 c frozen mixed veggies - or 2 cans of veggies (corn & green beans work well)

4 servings boneless, skinless chicken breast

1/2 c shredded Cheddar cheese



Stir soup, water, rice, onion powder, black pepper, and veggies in 11 x 8" (2 quart) shallow baking dish

Top with chicken. Season chicken as desired. Cover.

Bake at 375° for 50 minutes or until chicken is cooked through and rice is tender.

Top with cheese. Let casserole stand for 10 minutes.

Stir and serve.