Chicken & Rice Casserole

Courtesy of Campbell's

Serving Size: 250 ml

Yield: 50


2 x 1.36 L cans Campbell's Condensed Cream of Chicken Soup
3.75 L water
2.25 L white rice, long grain, uncooked
80 ml lemon juice
45 ml italian seasoning, crushed
30 ml garlic powder
30 ml onion powder
10 ml black pepper
6 L broccoli florets, frozen
3 L carrots, frozen, diced
4.54 kg chicken, cooked, diced 1/2"
10 ml paprika
1 L cheese, mozzarella, shredded



  1. Preheat oven to 350F
  2. In a large bowl, stir in soup, water, rice, lemon juice, italian seasoning, garlic powder, black pepper, broccoli and carrots. Transfer mixture to 4 half pans (2" deep) steam table pans.
  3. Mix the cooked chicken into the rice mixture. Lightly season the chicken with the paprika.
  4. Cover the pans with foil or lid and bake for 20 minutes or until rice is tender. Stir lightly.
  5. Remove covers from pans and top with the cheese. Replace covers and let stand for 10 minutes.
  6. Chef's Tip: Can also be prepared in individual ramekin/mini-casserole dishes, topping each with grated cheese.