Recipes: One Dish Chicken & Rice Dish, Tuna & Pasta Cheddar Melt

One Dish Chicken and Rice Dish1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves

  • Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

  • Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time. Recipe Note: For creamier rice, increase the water to 1 1/3 cups
  • Tuna & Pasta Cheddar Melt
    This quick-cooking skillet dish delivers comfort food fast. It’s ready in less than 30 minutes and features tuna, pasta and melted cheese, with a bread crumb topping that can’t be beat.

    1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
    1 soup can water
    3 cups uncooked rotini pasta
    1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
    1 cup milk
    1 can (about 6 ounces) tuna, drained and flaked
    1 cup shredded Cheddar cheese (about 4 ounces)
    2 tablespoons Italian-seasoned dry bread crumbs
    2 teaspoons butter, melted

    • Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
    • Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.

    Credit: Both recipes and photographs are property of www.campbellskitchen.com

    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s