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how to make a chicken cheese casserole?

I have 2 chicken breasts a can of cheese soup noodles rice frozen veggies onion and possibly some other things to throw in but i cant think of a good combination and i need help. Mom is going to be home at 8 and i need somehting made. cassaroles are always the easiest thing to throw together i just need the right combination!

Public Comments

1. Here's a recipe for your casserole, but it uses 4 chicken breasts. Hope it helps. INGREDIENTS 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 2 cups fresh or frozen vegetables 1/2 teaspoon onion powder 4 skinless, boneless chicken breasts 1/2 cup shredded Cheddar cheese DIRECTIONS Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 degrees F for 45 minutes or until done. Top with cheese.
2. Saute your chicken and put into large bowl. Add cream of cheese soup. Cook your noodles and add them too. Add your frozen veggies. Dice you onion and add that. Mix all together and add 1/2 cup water or milk. Bake at 350* for 35-55 minutes. (you can top with ritz crackers or plain bread crumbs for a little crunch.)
3. Cheese Stuffed Chicken 4 boneless skinless chicken breast halves (6 ounces each) 2 ounces cream cheese, cut into thin pieces 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons canola oil, divided 1 garlic clove, minced 1 cup reduced-sodium chicken broth Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess. In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth , stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup. . Serve over chicken. 4 Servings. Cheesy Harvest Vegetables 2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups) 3 cups milk 1 can. (8 oz.) Cheese soup 1 cup shredded Parmesan Cheese 1/8 tsp. ground nutmeg 8 RITZ Crackers, crushed (about 1/3 cup crumbs) Preheat oven to 350°F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender, stirring occasionally. Add cheese soup; cook until mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg. Pour into greased 2-qt. casserole dish; sprinkle with cracker crumbs. Bake 30 min. or until top is golden brown and vegetable mixture is heated through. (I used slightly less than 6 cups of veggies and ended up with a little too much sauce, so don't be afraid to be generous with your veggies, plus that will feed more. If you have a small family, cut the entire recipe in half. I also used about 1lb. carrots, 1/2 lb. butternut squash and 1/2 lb sweet potatoes (to equal the 2 lb.), just because I knew that's what my family was more likely to eat)
4. Cook your noodles or rice. Set aside. Cut up your chicken and cook in skillet. Grease a casserole. Mix in your canned soup ( I use mushroom soup), Diced onions, cooked chicken, veggies, salt and pepper, mix well than add your noodles or rice and mix a little more. bake covered at 350 at least a half hour than check to see if it has started to bubble. If it has your dinner is ready or you could top it with buttered bread crumbs and let it bake another 10 minutes. Enjoy