Cheesy Chicken and Rice Casserole




(picture updated, made with chicken tenderloins)

What are we gonna have for dinner tonight?  I ask myself this question everyday.  I took chicken out of the freezer to thaw but had no clue of what I was going to do with it.  Everything I thought of I did not have all of the ingredients for it and I did not want to go to the store.  Finally I remembered my Dad had made this casserole once and I really enjoyed it.  I hoped on the  Campbells Kitchen  website and sure enough I had all of the ingredients on hand to make it.  This was easy and both my kids enjoyed it.  I made a couple little changes to it and I think it made it so much better. 







Stir the rice, water, cream of chicken soup, onion powder, pepper, and vegetables together.  I changed it up a little bit and instead of onion powder I added Ms. Dash Table Blend seasoning and about a half cup of cheddar cheese to the mixture.  Add your chicken breasts on top and I seasoned a little more with Ms. Dash. Cover with foil and bake at 375 degrees for about 50 minutes or until the chicken is cooked through and the rice is tender and top with a little more cheese.



 I enjoyed the rice just as much as the chicken.  This was so good and comforting.  Of course since it was just me and the kids I had leftovers.  The next night I again wondered what are we gonna have for dinner.  There were leftovers but not enough to feed us all and I was exhausted from work. So I put my thinking cap on and came up with quesadillas. I love it when I turn leftovers into something else.



I sliced up the chicken and added some mexican cheese to the tortillas. The rice was served on the side.  It was a winner and it stretched the chicken to feed us all.  My kids enjoyed this as well. 


 Yummy and cheesy!



Served Up With Love!


Cheesy Chicken and Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder ( I used Ms. Dash Table Blend)
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables (I used a can of mixed veggies)
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)
  • Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2-inch baking dish.
  • Top the rice mixture with the chicken. Cover the baking dish.
  • 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 rice before serving.

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