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Cheesy Chicken & Rice Casserole

Cheesy Chicken & Rice Casserole

By Kelsi Roth, Graphic Designer This easy, one-dish meal is perfect for busy nights!


1 can Condensed Cream of Chicken Soup 1 ⅓ cups water ¾ cup instant long grain white rice ½ teaspoon onion powder ¼ teaspoon black pepper 1 cup frozen peas (or mixed vegetables) 1 cup frozen carrots (or mixed vegetables) 1 ¼ pounds skinless, boneless chicken breast halves, cut in half or pounded to ½-¾” thickness ½ cup shredded Cheddar cheese (about 2 ounces)


  1. Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
  2. Top the rice mixture with the chicken. Cover the baking dish.
  3. Bake for 30-40 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.
This recipe is adapted from a Campbell’s original recipe, which can be found here:
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