Cooking Directions

• Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.
• Bake at 400°F. for 35 minutes. Stir the rice mixture.  Cover the baking dish.
• Bake for 10 minutes or until the chicken is cooked through and the rice is tender.  Let stand, covered, for 5 minutes.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1.25 cups water
• 0.5 cup reduced fat (2%) milk
• 0.25 cup shredded part skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese
• 1.5 cups frozen mixed vegetables (carrots, green beans, corn, peas)
• 0.5 pound skinless, boneless chicken breast halves, cut into cubes
• 0.75 cup uncooked arborio riceor regular long-grain white rice