How To Make Campbell’s Cheesy Chicken and Rice Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 can (10.75 oz) Campbell’s Condensed Cream of Chicken Soup
- 1 cup water
- 1 cup uncooked long-grain white rice
- 1 1/2 cups cooked chicken, diced
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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In a large bowl, combine the cream of chicken soup and water. Mix well.
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Add the uncooked rice, cooked chicken, cheddar cheese, frozen peas, frozen corn, diced onion, diced red bell pepper, garlic powder, dried thyme, salt, and pepper to the bowl. Stir everything together until well combined.
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Pour the mixture into a greased 9×13 inch casserole dish and spread it out evenly.
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Cover the dish with aluminum foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the rice is cooked through.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 360kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 64mg
- Sodium : 720mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 22g
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