October 03, 2012

Campbell's Creamy Cheesy Chicken Casserole

See what I did there? Today's special letter of the day is, the letter C. 
Just kidding. 
Or am I? 

I made this super easy dish for dinner and it took about an hour from start to finish. I was able to use whatever leftover vegetables I could find in the fridge (or lack there of). 'Cause you know, I gotta make room for Thanksgiving preparations and leftovers!

Maple Leaf Prime skinless/boneless chicken breast were on sale for $5. There are three in a package. I had a $2 off coupon, I love coupons, which makes this one heck of an inexpensive meal! Add in a few cups of rice, two cans of Campbell's condensed soups and a bit of cheese, which is optional but will take this casserole to a whole 'nother level and I'd say that you could feed a family of four for under $6. Okay, maybe $7 if you include a head of lettuce. Or lets just say under $10, in case you don't coupon or keep up with sales. :)

Gooey yummy-ness!

My favourite part is the edge. That's were the crunchy cheesy bits are!

The chicken breasts were sliced, laid on top of the rice/soup mixture then smothered in Parmesan and aged cheddar.

A peek at the insides, which was fluffy, creamy and delicious!

Don't be mistaken by this small dinky portion. I ate like, five times this amount.

I had added in some chopped garden tomatoes, leftover roasted chicken and cilantro in addition to the soup and cheese.
I would totally make this again. I didn't use a recipe, so I just kind of...winged the entire thing. It's impotant to have enough liquid in the pan so that the rice can cook! Since we cover (steam, essentially) the chicken, they don't end up being dry. Here's a general step-by-step. It's totally adaptable and customizable, but this is what I did and used. 

Preheat oven to 425F.
  • 1 can of Campbell's reduced fat Cream of Broccoli soup
  • 1 can of Campbell's Cream of Mushroom soup
  • 2 cans of water
  • 3 cups of uncooked, white rice
  • pepper, garlic powder, herbs to taste
  • Handful of halved cherry tomatoes
  • Leftover roast chicken, shredded
  • 1/3 cup aged cheddar (reserve a couple tablespoons for the top)
  • 1/4 Parmesan cheese (reserve a couple tablespoons for the top)
Mix together in a buttered casserole dish.
Slice chicken breasts into 1 inch medallions and place ontop of rice mixture. 
Sprinkle remaining cheese on top. 
Cover tightly with foil and poke a few holes on top for ventilation.
Bake for about 45 minutes, remove foil and broil until golden brown on top. 

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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