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Ready In20 m
Original recipe yields 6 servings
I'm confused, I've been using the recipe from the Campbells website for years and I've never heard of cooking the chicken first in a skillet, the thing I loved about this recipe was that you can throw all the ingredients together in a few minutes and throw it in the oven. It makes a meal that goes a long way and every one seems to enjoy, the only changes I made was I added onion and garlic powder to the chicken, I've had rave reviews, Here's the original instructions off the Campbell's kitchen website. "Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Season the chicken as desired. 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."
This is a GREAT recipe. Very easy and tasty. I boiled the chicken in water and cooked the rice and veggie's seperate. Then when the rice was done i cut up the chicken in bite sized pices and added it to the rice. And melted cheese on top! I also mixed in garlic, onion, and paramasan cheese. GREAT RECIPE!!!!
I used the ingredients as listed here, but baked them, covered, in a casserole dish, as suggested on the Campbell's soup can. The rice and veggies were thick, creamy, and tasty, but the chicken was a bit dry. Next time I might try cubing the chicken and mixing into the casserole, rather than leaving them on top.