Saturday’s Supper

14 Aug

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I love to post easy, but flavorful meals. They are especially good for moms who don’t have a lot of time on their hands, or anyone who needs to throw together a meal that will fill their belly.

This weeks recipe is Cheesy Chicken and Rice Casserole. It is a Campbell’s soup recipe, but I almost always make my own alterations.

Campbell’s Cheesy Chicken and Rice Casserole

Prep time is about 10-15 minutes and cook time is about 45-60 minutes

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 2 cups frozen mixed vegetables
  • 4 skinless, boneless chicken breast halves  (I used two large chicken breasts and cut them into chunks)
  • 1/2 cup shredded Cheddar cheese

Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. (or stir in chicken if using chunks) Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Read to be served

RECIPE TIPS

  • Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
  • Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cupgrated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
  • Lower Fat: Use Campbell’s® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low-fat cheese instead of regular cheese.
  • Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
  • Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
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3 Responses to “Saturday’s Supper”

  1. Karen August 14, 2010 at 8:10 am #

    I have made this before, it’s delicious!!!!

  2. LeeAnn August 16, 2010 at 12:30 pm #

    That sounds really good! I think my Rylie would actually eat that too. 🙂 Thanks for sharing.

  3. Lucy chef August 17, 2010 at 7:34 pm #

    I love your blog. I’ve added it to my favorite bookmarks and subscribed in a reader.

    Thanks

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