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This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and broccoli in a 9x13 baking dish, then lay ...
Stir the chicken, zucchini, peppers and rice in the baking dish. Stir the soup, water and sour cream in a medium bowl. Pour the soup mixture over the chicken mixture. Cover the baking dish. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with the cooking spray. Stir the chicken, zucchini, peppers and rice in the baking dish.
Cook chicken, turning occasionally, until deeply golden brown, about 6 minutes per side. Transfer to a plate and shred with 2 forks. In same skillet over low heat, add onion; season with salt.
Many canned soups, including Campbell's condensed and chunky varieties, contain relatively high quantities of sodium and thus are not desirable for those on low-sodium diets. However, Campbell's Chunky, Healthy Request and other soups, as well as their V-8 and Tomato juices, are claimed by Campbell's to contain reduced sodium levels. [46]
1 tbsp vegetable oil; 2 cup cubed cooked ham; 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 2 cup shredded extra-sharp cheddar cheese (about 8 ounces) 5 cup extra-wide egg noodles, cooked and drained