June 6, 2010

Chicken & Rice Casserole

I actually saw this recipe in a Campbell’s soup ad. The picture looked really good, so I used their recipe as the basis for mine. It is a super quick and easy dinner that has plenty of leftovers for Tim’s lunch the next day.

Campbell’s Chicken & Rice Casserole

2 (10 3/4 ounce) Cans Campbell's Cream of Potato Soup
2 2/3 C. Water
2 C. Uncooked Long-Grain White Rice
3-4 C. frozen mixed vegetables
1 tsp Thyme
4 Boneless Skinless Chicken Breast Halves
1/2 C. Shredded Cheddar Cheese
Stir the soup, water, rice, and vegetables in a 9" x 15" shallow baking dish.

 Top with chicken. Sprinkle the chicken with the thyme. Season with salt and pepper as desired. Cover.

 Bake at 375 degrees for 45 minute or until done. Top with cheese.

Adapted from Campbell's Kitchen

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