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Friday, October 21, 2011

Recipe Friday: Cheesy Chicken Casserole

Now that the cooler weather is upon us, it is a great time to heat up the oven and try out new tasty casseroles.
This cheesy chicken casserole is easy to make and uses a few staple items from the pantry. Serve it with a tossed salad, side of brocolli or green beans, and some fresh crusty bread with butter.

Cheesy Chicken Casserole

Vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup  sliced fresh mushroom (about 3 ounces)
1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup or Cream of Brocolli Soup
1 can  (about 15 ounces) peas, drained
2 cups  cooked instant white rice
1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups  shredded mozzarella cheese (about 8 ounces)

Heat the oven to 350 degrees F.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often.
Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese.
Bake for 20 minutes or until the mixture is hot and bubbling.

Happy Eating!
Creativity Bug ~ Sue


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