Everyone needs an Easy Vegetable Chicken Rice Casserole for dinner. Make once, eat 4 times! Tender chicken, veggies, rice + cheese topping.
Course Main Course
Keyword chicken rice casserole
Prep Time 1hour
Cook Time 40minutes
Total Time 1hour40minutes
Author Buy This Cook That
6cupsof chopped or shredded COOKED chicken
2cupslong grain uncooked white rice
6cupsSwanson® Chicken Brothdivided
2 10.5ouncecans Campbell's® Condensed Cream of Mushroom Soup
1 10.5ouncecan Campbell's® Condensed Cream of Chicken Soup
24ouncesfrozen vegetablespeas + carrots, California blend, any
3/4 to 1tablespoonall purpose seasoning blend
5cupsshredded cheddar cheese
3cupsfrench fried onionsoptional
Prepare uncooked rice according to package directions, using 4 cups of chicken broth in place of the water. Set aside.
Spray four 8x8 inch pans with non stick spray. (Or three 8x10 inch pans.)
Preheat oven to 350 degrees.
Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, Campbell's® Condensed Cream of Chicken Soup, vegetables, seasoning and pepper. Stir to combine well. Fold in 1 cup of the shredded cheese.
Evenly distribute the chicken + rice mixture into the prepared baking pans. Top each evenly with cheese and french fried onions if desired.
If baking now, bake uncovered for about 30 - 40 minutes until hot in the center and the cheese is golden brown and bubbly.
To freeze, cover the baking pans with a lid or heavy duty aluminum foil. To cook, let the casserole thaw in the refrigerator before baking. Cooking time will be longer; heat until hot in the center.