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Chicken, Cheese & Rice Casserole

Chicken Cheese & Rice Casserole

A yummy twist on a classic dish. The extra cheese brings a hearty richness to this dish. I like to use Chicken Tenders instead of breasts! Your choice! ~ Mama Peggy
Prep Time 10 mins
Cook Time 1 hr
Course Casserole
Servings 6 servings


  • 1 can Campbell's condensed Cream of Chicken soup
  • 2 cups water
  • 1 ¼ cups uncooked regular, long-grain white rice
  • 1 tsp onion powder
  • ¼ tsp black pepper
  • 3 cups frozen mixed vegetables (or carrots or sugar peas)
  • 6 skinless, boneless chicken breasts
  • ¾ cup shredded cheddar cheese


  • Stir soup, water, rice, onion powder, black pepper and vegetables in 3 qt. shallow baking dish.
  • Top with Chicken.
  • Season Chicken with additional black pepper.
  • Cover baking dish.
  • Bake at 375 degrees for 1 hour or when chicken is cooked through and rice is tender!
  • Sprinkle chicken with cheese. Let stand 10 minutes.
  • Stir rice before serving!
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