Friday, May 16, 2008

PostHeaderIcon Recipe Friday -- Mike's "Cordon Blue" Chicken & Rice Casserole

This Week: Mike's "Cordon Blue" Chicken & Rice Casserole


  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground black pepper
  • Dash salt
  • 1 cup sliced mushrooms
  • 1 cup frozen mixed vegetables
  • 1/2 cup bread crumbs (unseasoned)
  • 4 skinless, boneless chicken breasts halves
  • 4 slices ham (thick slice or Canadian Bacon-style)
  • 4 slices provolone cheese
Stir the soup, water, rice, onion powder, black pepper, mushrooms and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Take chicken breasts and slice centers to create a pocket. Put the ham slices in the pocket. Place the chicken in the baking dish and dash with salt (optional). Sprinkle tops of chicken with breadcrumbs. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.


Calories per serving: 500

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