Ingredients

The following ingredients have 4 Servings
  • 6 cups of chopped or shredded COOKED chicken
  • 2 cups long grain uncooked white rice
  • 6 cups Swanson® Chicken Broth (divided)
  • 2 10.5 ounce cans Campbell's® Condensed Cream of Mushroom Soup
  • 1 10.5 ounce can Campbell's® Condensed Cream of Chicken Soup
  • 24 ounces frozen vegetables (peas + carrots, California blend, any)
  • 3/4 to 1 tablespoon all purpose seasoning blend
  • 1/2 tsp black pepper
  • 5 cups shredded cheddar cheese
  • 3 cups french fried onions (optional)

Instruction

  • 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.