In the Walgreens ad today, Campbell’s Cream of Mushroom or Cream of Chicken soups are priced at .89 cents with store coupon. This got me thinking of casserole recipes. Afterall, with how cold and snowy it’s been, I have been looking to stay in and cook and savor the warmth and aromas coming from my kitchen.

I searched the
Campbell’s Kitchen Web site looking to find either one of their classic casseroles or something new to try. These recipes are usually crowd pleasers and easy to prepare.

My son has a hockey game late this afternoon, and it happens to be in an outdoor rink. I’m thinking we are going to need something warm and comforting when we get back. And something we can eat in front of the fire. Here’s what’s for dinner tonight:

Cheesy Chicken and Rice Casserole

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

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.

Recipe alternatives:

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.

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