Campbell’s Chicken and Rice Bake

Made With Condensed Mushroom Soup

An easy, delicious and filling mid-week dinner for you and the family. Feel free to add any vegetables you may fancy.

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Cooking Time 30 Minutes

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Serves 4

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Condensed Mushroom Soup

Campbell's Soup Vector ArtWork
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  • 1 tbsp vegetable oil
  • 500g chicken breast fillets, thickly sliced
  • 1 x 295g can Campbell’s Cream of Mushroom Condensed Soup
  • 2 tbs tomato paste
  • 1 cup water
  • 2 cloves garlic, crushed
  • ¾ cup long grain rice


  • Step 1

    Preheat oven to 180ᵒC. Heat oil in a large heavy-based oven proof saucepan. Add chicken and cook over medium heat for 3-4 mins until starting to brown.
  • Step 2

    In a large jug combine Campbell’s soup, tomato paste, water and garlic.
  • Step 3

    Pour mixture over the Chicken breast fillets. Rinse the rice and add to the saucepan. Stir to combine into the sauce. Bring mixture to the boil. Cover and bake for 25 minutes or until rice is cooked.
  • Step 4

    Let stand for 5 minutes before serving.
  • Step 5

    Serve topped with rocket leaves.

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Last Rated: 18 - 04 - 2024

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Campbell’s Chicken and Rice Bake

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