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Easy Baked Chicken & Rice Casserole

Easy Baked Chicken & Rice Casserole
Total Time

20 min.

Serving & Size

8 oz/250 mL

Add To Pantry

With Campbell’s® Condensed Cream of Chicken soup create a versatile chicken casserole using your favourite frozen vegetables.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Condensed Cream of Chicken soup
1 .36 L
48 oz
Water 2 L 8 cups
White rice, long-grain, uncooked 1 .13 L 4 1/2 cups
Lemon juice 60 mL 1/4 cup
Italian seasoning, crushed 25 mL 1 1/2 tbsp
Garlic powder 15 mL 1 tbsp
Onion powder 15 mL 1 tbsp
Pepper, black, ground 5 mL 1 tsp
Broccoli florets, frozen 3 L 12 cups
Carrots, frozen, diced 1.5 L 6 cups
Chicken, cooked, diced 1/2-in. (1 cm) 2 kg 4 1/2 lbs
Paprika 5 mL 1 tsp
Cheese, mozzarella, shredded 500 mL 2 cups
Instructions
1. Preheat oven to 350°F (177°C).

2. Stir in the condensed soup, water, rice, lemon juice, Italian seasoning, garlic powder, onion powder, black pepper, broccoli and carrots in a large bowl. Transfer mixture to 2 half pans (2”deep) steam table pans.
3. Mix the cooked chicken into the rice mixture. Lightly season the chicken with the paprika.

4. Cover the pans with foil or lid and bake for 20 minutes or until rice is tender. Stir lightly.

5. Remove covers from pans and top with the cheese. Replace covers and let stand for 10 minutes

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
CCP: Hold hot at 140°F (60°C) or higher for service.
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