Chicken and Rice Casserole

This recipe originally came from Campbell’s Kitchen, but I’ve adapted and changed it to my own tastes. Here is my adapted recipe, and the notes for some other variations I’ve tried.

Here’s my version, I make it a little different from the original recipe. I’ve basically doubled the recipe here, except for the chicken.

Chicken and Rice Casserole recipe

3 cups or 2 -10 oz Cans of cream based (low sodium, low fat) chicken soup

1 1/2 cup of uncooked regular long-grain white rice, or brown rice (I use brown rice)

2 1/3 cup of water

1/4 cup of chopped onion

1/2 tsp ground black pepper

1 – 12 oz bag of frozen mixed vegetables

4 skinless, boneless chicken breast halves (I chop them up)

Optional: 1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion, pepper, chicken and vegetables together. Bake at 375` for 50 minutes, or until the chicken and rice are done. Top with the cheese, and let sit for about 10 minutes to let the cheese melt.

I only put the cheese on half, since I’m not a big cheese fan.

The leftovers are wonderful heated up for a quick lunch.

Image (c) L Gerlach all rights reserved