Last night I was in a hurry (what’s new?) for dinner.  I had half a roasted chicken left over from the night before.  Wasn’t quite sure how to prepare it when I picked up a can of Campbell’s Cream of Chicken soup and found the recipe below.  The recipe called for uncooked chicken…but what the heck ~ I just gave my half roasted chicken a big CHOP right in half and plopped the two quarters (bone and all) into the rice & veggy mix so it was kinda level & the cover fit nicely just like the recipe said.  (I didn’t want to take the time to debone – figured that’s what a knife & fork are for – right?)  The other thing I did just a little differently was that after putting the cheese on the entire cassarole (not just the chicken like the picture) I threw it under the broiler to brown the cheese.  I LOVE crispy cheese in every bite!  It turned out delicious.  Just finished the my left over dinner – of the left over dinner – for lunch today.  Very good and VERY EASY! 

Easy and fast are my mantra these days. 

Hope you enjoy!

Love Nanna


Zoomed photo of recipe

Cheesy Chicken & Rice Casserole From: Campbell’s Kitchen

Prep: 15 minutes Bake: 50 minutes Stand: 10 minutes Serves: 4


1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

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 half (about 1 pound)

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. 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.

Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Alfredo: Substitute broccoli flowerets for the vegetables 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.

Lower Fat: Use Campbell’s® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

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

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