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. 

Page Views

About

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

Follow Me

Archives

Tags

home cooking Tank meat vegan vegetarian nature baking smart shopping flowers garden Toronto Richard dessert food pork beef chocolate chicken noodles cake eating out fruit ravine review Animals Birthday sick girl cosmetics dining out cookies BBQ Chinese Halloween cupcakes plants roasted potatoes Christmas bugs nailpolish pasta seafood steak cat drinks fish sandwich snack turkey Spring family ice cream raspberries recipe strawberries Park burger dog make up rice Indian bread free peanut butter pizza tomatoes CNE Kids Korean Thanksgiving Tulips afternoon tea buffet movies online shopping soup vanilla video birds coffee kale lemon pancakes pumpkin ribs sprinkles winter Autumn Barca Mother's Day Rich Star Wars Summer Valentine's Day Vietnamese breakfast death sale scones sushi trees Japanese boots burgers gardening hot and spicy macro nuts seedlings sweet potatoes toys vegetarian food festival wraps Brick Works Chanukah DIY Easter Instagram Katie Passover art bee brunch bunny caramel cranberries curry donuts downtown duck herbs knitting lamb lobster pool raccoon red velvet spiders tacos Caribbean Chinese New Year Dragon Pearl Edwards Gardens Father's Day Gardien George Foreman Grill Greek Lens Baby Lola St. Jacobs Thai all you can eat beaches books candy cheese clothing coconut crafting dumplings eggs infinity scarf mashed potatoes muffins oatmeal peking duck pesto pie portrait salmon samosas smoothie spectacles tofu tree vet America Canada Day Canon 50mm Canon T2i Comic Con Cuisinart Keurig Markham Music Ohio T1i ants apples bagels baking with beauty box bruschetta camera lens cereal cheese cake cinnamon cream cheese custom dragon fly ducks eye farm fireworks french toast fries frozen garage sale green tea hair care honey horses hot dogs hotel king crab laundry limes moon picnic popcorn rain rapini road trip salsa samples sauce scary skin care steam buns vega vegan. vegetarian weekend zoo 35mm Amaris Atticus Canon 55-250mm CoverGirl Disney Earth Day Five Guys Greenies Ikea Italian L'oreal Matt and Nat Melitta Mum Nikon P5100 Purex Rammstein Revlon Richard. vegan Rosh Hashanah Salad King Sci-Fi Shanghai Singapre Skinny Cow Spirng Starbucks Tank Girl Whittamore's farm Winston bag basil bees boats brownies brushes bubble tea bubbles butter tart butterscotch cake mix cookies camping candied carob cars cashew cheese casserole celebrity chicken. meat chili chipmunk cicada circus clown compost contest cookie couscous crochet deep fried deer dehydrator doves dreams eating out. duck elephants face mask fail fairy shrimp fassbender fly gadget granola green beans ground cherries gum hair dye hockey home cooking. chili home cooking. meat juicing kettle corn lawyer left overs mango marshmallow matzo meringue middle eastern nature. bugs. animals olive ornaments parfait peppers piano play time polenta pomegranate prints pumpkins racoon regrowing shopping snacks snail snowflakes soy squares steak. beef stew surprise travel upick veal venison waffles wallpaper wasp wedding worm yogurt yorkshire pudding youtube