Chicken Rice Bake Recipe With Campbell’s Soup

May 02, 2023 Post a Comment

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Description

This chicken rice bake recipe with Campbell’s soup is a simple yet delicious one-pan meal that is perfect for busy weeknights. It is made with only a few ingredients and requires minimal prep time, making it a great option for those who are short on time but still want to serve up a delicious and satisfying meal for their family.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

1 can of Campbell’s Cream of Mushroom Soup
1 can of Campbell’s Cream of Chicken Soup
1 cup of white rice
1 cup of water
1 ½ cups of frozen mixed vegetables
4 boneless, skinless chicken breasts
Salt and pepper to taste

Equipment

9x13 inch baking dish
Aluminum foil
Large mixing bowl
Measuring cups and spoons

Method

Preheat your oven to 375°F.
In a large mixing bowl, combine the Campbell’s Cream of Mushroom Soup, Campbell’s Cream of Chicken Soup, white rice, water, and frozen mixed vegetables. Mix well.
Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
Season the chicken breasts with salt and pepper, and place them on top of the rice mixture.
Cover the baking dish with aluminum foil and bake it in the preheated oven for 1 hour.
Remove the aluminum foil from the baking dish and bake the chicken rice bake for an additional 10-15 minutes, or until the chicken is fully cooked and the rice is tender.
Remove the baking dish from the oven and let it cool for a few minutes before serving.

Notes

It is important to use a baking dish that is large enough to hold all of the ingredients without overflowing. If your baking dish is not large enough, you can split the mixture between two smaller baking dishes. You can also customize this recipe by adding your favorite herbs and spices to the rice mixture, or by using different types of frozen vegetables.

Nutrition Info

This chicken rice bake recipe with Campbell’s soup serves 4 and contains approximately:

Calories: 470
Protein: 40g
Carbohydrates: 45g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 105mg
Sodium: 1250mg
Potassium: 850mg
Fiber: 3g
Sugar: 2g
Vitamin A: 50%
Vitamin C: 15%
Calcium: 6%
Iron: 15%

Recipe Tips

To make this recipe even easier, you can use pre-cooked chicken. Simply shred the chicken and mix it in with the rice mixture before baking. If you want to add a bit of crunch to this recipe, you can sprinkle breadcrumbs or crushed crackers on top of the chicken before baking. This will give the dish a nice crispy texture. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in the oven or microwave before serving.