Veggie & Chicken Rice Casserole

 INGREDIENTS

  

1x

2x

6x

6 cups of chopped or shredded COOKED chicken

2 cups long grain uncooked white rice

6 cups Swanson® Chicken Broth divided

2 10.5 ounce cans Campbell's® Condensed Cream of Mushroom Soup

1 10.5 ounce can Campbell's® Condensed Cream of Chicken Soup

24 ounces frozen vegetables peas + carrots, California blend, any

¾ to 1 tablespoon all purpose seasoning blend

½ teaspoon black pepper

5 cups shredded cheddar cheese

3 cups french fried onions optional

INSTRUCTIONS

 

Prepare uncooked rice according to package directions, using 4 cups of chicken broth in place of the water. Set aside.

Spray four 8x8 inch pans with non stick spray. (Or three 8x10 inch pans.)

Preheat oven to 350 degrees.

Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, Campbell's® Condensed Cream of Chicken Soup, vegetables, seasoning and pepper. Stir to combine well. Fold in 1 cup of the shredded cheese.

Evenly distribute the chicken + rice mixture into the prepared baking pans. Top each evenly with cheese and french fried onions if desired.

If baking now, bake uncovered for about 30 - 40 minutes until hot in the center and the cheese is golden brown and bubbly.

To freeze, cover the baking pans with a lid or heavy duty aluminum foil. To cook, let the casserole thaw in the refrigerator before baking. Cooking time will be longer; heat until hot in the center.