Chicken, Seasoned Rice and Vegetable Casserole Recipe

Chicken, Seasoned Rice and Vegetable Casserole Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 1 (6 ounce) package seasoned long-grain and wild rice mix
  • 1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, water chestnuts)
  • 1 cup shredded Cheddar cheese
  • 6 (4 ounce) skinless, boneless chicken breast halves
  • Paprika
  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 F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.
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