"Hunger is the best sauce in the world."--Cervantes

CAMPBELL'S CHICKEN & RICE Recipe

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This recipe for CAMPBELL'S CHICKEN & RICE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRANDMA ORNDORFF
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 1/3 c water
3/4 c uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen corn
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese



Directions:
Directions:
Heat the oven to 375. Stir the soup, water, rice, onion powder, black pepper and corn 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.

Personal Notes:
Personal Notes:
To try it Alfredo, substitute broccoli flowerets for the corn and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

 

 

 

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