Chook Me!

Specific Chicken and Rice Recipe Needed?

I once made this dish with Chicken, Rice, and Cream of Mushroom Soup as a teenager. But now that I wish to make it for my husband, can't find it anywhere (one would think it would be online, even on the Campbell's website since I got it off the can so many years ago, but no joy). Do you know the exact recipe? Thank you!

Public Comments

1. Here's Campbell's recipe: One Dish Chicken & Rice Bake From: Campbell's Kitchen Prep: 5 minutes Bake: 45 minutes Serves: 4 Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 cup water * 3/4 cup uncooked regular long-grain white rice 1/4 tsp. paprika 1/4 tsp. ground black pepper 4 skinless, boneless chicken breasts Directions: Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375°F. 45 min. or until done. *For creamier rice, increase water to 1 1/3 cups. Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
2. Cheesy Chicken & Rice Casserole Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 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 cup frozen mixed vegetables 4 skinless, boneless chicken breast halves 1/2 cup shredded Cheddar cheese Directions: 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. Season the chicken as desired. 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.
3. One-Dish Chicken, Vegetable and Rice Bake -- INGREDIENTS 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup 1 cup water 1 (6 ounce) package seasoned long-grain and wild rice mix 1 (16 ounce) package frozen vegetable combination (broccoli, carrots, water chestnuts) 1 cup shredded Cheddar cheese 6 skinless, boneless chicken breast halves Paprika DIRECTIONS Mix soup, water, rice, seasoning mix, vegetables and half the cheese in 3-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover. Bake at 375 degrees F for 1 hour or until done. Top with remaining cheese. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Baked Chicken with Mushroom Gravy -- INGREDIENTS 1/4 cup butter, melted 1/4 cup all-purpose flour 1 (3 1/2) pound broiler-fryer chicken, cut up 2 cups sliced onions 4 ounces fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1 (5 ounce) can evaporated milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt 1/8 teaspoon pepper 1 dash paprika Hot cooked rice DIRECTIONS Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes. Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.