Q:

What is a good chicken and rice soup recipe that uses canned cream soup?

A:

Quick Answer

Campbell's classic "One Dish Chicken & Rice Bake" uses 1 10 1/2-ounce can of either regular or 98 percent fat-free condensed cream of mushroom soup. Alternatively, Campbell's Cheesy Chicken & Rice Casserole uses 1 10 1/2-ounce can of either regular or 98 percent fat-free condensed cream of chicken soup.

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Full Answer

To make the Chicken & Rice Bake, heat the oven to 375 degrees Fahrenheit. Combine the soup with 1 cup water, 3/4 cup uncooked long grain white rice, 1/4 teaspoon paprika and 1/4 teaspoon black pepper in an 11-by-8-by-2-inch baking dish, and stir. Place 1 1/4 pounds of skinless, boneless chicken breast halves on top of the rice mixture, and sprinkle additional pepper and paprika on top. Cover and bake for 45 minutes, or until the rice is tender and the chicken is cooked through. Remove the dish from the oven, and allow it sit for 10 minutes. Stir the rice prior to serving.

To prepare the Cheesy Chicken & Rice Casserole, use an 11-by-8-by-2-inch baking dish. Stir the can of soup, 1 1/3 cups water, 3/4 cup uncooked long grain white rice, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper and 2 cups frozen mixed vegetables into the dish. Place 1 1/4 pounds of boneless, skinless chicken breast halves on top. Cover the dish, and bake it at 375 degrees Fahrenheit for 50 minutes, or until the chicken is thoroughly cooked and the rice is tender. Sprinkle 1/2 cup shredded cheddar cheese on top, and let it stand for 10 minutes before stirring the rice and serving.

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