Campbell's Cheesy Chicken Bake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe off the back of a Campbell's soup cream of chicken can. I've modified it to make it a little healthier. Super quick, cheap, and delicious! Enjoy :) Ingredients:
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
2 cups water |
2 cups frozen vegetables |
3 chicken breasts |
2 cups jasmine rice |
1/2 cup grated sharp cheddar cheese |
spices |
Directions:
1. Put the rice, water, vegetables, and spices in a 9x13 casserole dish. Mix well. The spices I like to use are just a little minced onion and some garlic powder.
2. Cut the chicken breasts in half and place on top of the rice mixture. Dump the soup on top of the chicken breasts.
3. Cover with tin foil.
4. Bake at 375°F for 45 minutes to an hour.
5. Take out of the oven and sprinkle a half cup of cheese on top. Let cool.
6. Eat whenever the cheese melts.
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