This recipe is from Campbell’s cheesy chicken and rice casserole, but by my own personal interpretation of casseroles I cannot agree that this is one; I don’t think casseroles can incorporate whole chicken breasts. Chunks of chicken, sure. Shredded chicken, yes. Whole chicken breasts, no.
Whatever you want to call it, it is an easy, fulfilling dinner recipe with ingredients you probably have on hand anyway.
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain white rice
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 cups vegetables*
- 4 boneless, skinless chicken breasts (I cut two large ones in half lengthwise)
- about 1/2 cup shredded Cheddar cheese
*I used Del Monte summer corn, as I had it on hand from making cheesy chicken enchiladas, and asparagus; broccoli would be a good one. Also, you could use a bag of frozen vegetables.