Chicken, Seasoned Rice and Vegetable Casserole

Recipe

Chicken, Seasoned Rice and Vegetable Casserole

Primary Media

Dish of chicken, seasoned rice and vegetable casserole

User Rating

2.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
5min
Prep
1hr5min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (10.75 oz) can Campbell's 98% Fat Free Condensed Cream of Mushroom Soup
    1 c. water
    1 (6 oz) package seasoned long-grain and wild rice mix
    1 (16 oz) package frozen vegetable blend (broccoli, carrots, water chestnuts)
    1 c. shredded cheddar cheese (about 4 oz)
    6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
    paprika

    Directions

    1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
    2. Bake at 375 degrees for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.

    Nutrition facts

    Servings

    358 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 88mg
    • Sodium: 705mg
    • Total Carbohydrates: 32g
    • Protein: 33g

    Daily Values

    0%
    Vitamin A 24%
    0%
    Vitamin C 24%
    0%
    Iron 11%
    0%
    Calcium 17%

    Recipe Source:

    www.campbellskitchen.com.