Cheesy Chicken and Rice Bake
- 1 (10.75 oz.) can Campbell's® Condensed Cream of Mushroom Soup
- 1⅓ cups water
- ¾ cup uncooked regular long grain white rice
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper
- 2 cups fresh broccoli florets
- 1 cup baby carrots
- 1¼ lbs. skinless, boneless chicken breast halves
- ½ cup shredded cheddar cheese (about 2 oz.)
Directions1. Preheat oven to 375°F. Stir soup, water, rice, garlic powder, black pepper and vegetables together in a 9x13-inch baking dish. 1. Top the rice mixture with chicken. Cover the baking dish with aluminum foil. 1. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the bake before serving.
For gluten free: Use gluten free cream of mushroom soup instead of standard cream of mushroom soup.
Calories 280, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 65mg, Sodium 490mg, Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 1g), Protein 28g, Vitamin A 70%, Vitamin C 40%, Calcium 10%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Main Dish Sodium Smart American Baking