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Italiano Chicken and Rice Bake
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| Prep Time: 10 min Cook Time: 45 min Ingredients 1 can (10oz/284mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup 1 soup can 1% milk | |
| 3/4 cup (175 mL) | uncooked regular long grain white rice |
| 3/4 tsp (3 mL) | dried Italian seasoning, crushed |
| 1 2/3 cups (400 mL) | sliced zucchini and mushroom mixture |
| 2/3 cup (150 mL) | drained, canned diced tomato |
| 4 (about 1 lb/500 g) | boneless, skinless chicken breasts halves |
| 1/3 cup (75 mL) | grated Parmesan cheese |
Directions
1. Mix soup, milk, rice and Italian seasoning in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
2. Top with chicken. Sprinkle with cheese and additional Italian seasoning, if desired. Cover.
3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover and broil until cheese is golden – about 3 minutes. Stir rice and let stand 5 minutes before serving..
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