Campbell's® Cheesy Chicken and Rice Casserole

This recipe has become a staple at our house, only I use skim milk instead of the water and whole grain instant brown rice. I also cut up the chicken into cubes and brown slightly before adding to the baking dish. The mexican blend shredded cheese works great even if you don't like the chili powder in it. One other helpful hint is to mix the soup and milk together and add the rice, then pour over chicken in casserole dish.

Great, easy recipe. I use chicken broth instead of water for added flavor. Plus, I don't usually keep onion powder on hand, so I use a seasoning blend like Emeril's or Montreal seasoning. Whatever I'm in the mood for. My family loves this one.

I made this using Cream of Chicken with Herbs so it took care of seasoning the chicken (which I think is a critical part of this recipe that many overlook based on comments). I used chicken broth instead of water and I cut the chicken into large chunks and mixed it into the soup mixture rather than laying whole breasts out on top. I did not add salt and don’t think anyone needs to given the amount of salt in the condensed soup. I greased the bottom of the pan a bit with some butter then threw in the fresh green beans and mushrooms (my choice for this dish). Then I poured the soup mixture in. Prior to cooking, I topped it with a sprinkling of garlic powder, a little bit of shredded cheddar, parmesan and bacon bits. Cooked for the 45 min. and everything was nicely cooked. YUM!!

This recipe was easy, but the rice was not done in 45 minutes - I had to put it back in for another 20 minutes. I'd advise cooking for an hour covered. I added extra seasoning - onion & garlic powders, pepper, paprika - and it was still a bit bland. Also, not so great reheated for leftovers - rice and chicken dried out.

My husband actually made this, and he does not like to cook. It turned out GREAT. We added fresh broccoli and canned corn for the veggies. Instead of the cream of chicken soup, we put in broccoli cheese soup. He also added two cubes of chicken boullion to the water. It was sooo tasty!

This is a very tasty dish that takes only a few minutes to throw together and pop in the oven. It's perfect when you come home from a long day and don't feel like slaving away in the kitchen, but still want a homemade meal. I was all out of onion powder, so I substituted garlic powder instead which added a nice flavor. I also used long-grain brown rice instead of white to make it even healthier. I'll definitely be making this recipe again and again.

Growing up we ate a lot of "poor man" meals, and this was a weekly staple at our home. My mother's recipe was very similar to this, and as I remember, it was quite bland as well (made better only by cheese salt and pepper).... I've since updated and revised her recipe just a tad. This makes for the most incredible tasting casserole and is even easier this way... I used chicken thighs, only because I prefer dark meat. Rather than using cream of chicken, I use cream of mushroom soup. Instead of white rice, I use a package of Knorr Chicken Rice side. Garlic powder, salt, pepper, and onion powder on the chicken, and there is NO issue with it being bland! The chicken rice side has so much flavoring that combined with the chicken and soup, it makes this absolutely awesome.......

Ok, so it's not gourmet and I resorted to this because I was simply NOT going to stand over a hot stove tonight. But it's full of veggies and lean protein, clean up is minimal, and all I had to do was pull it out of the oven and plop it on the table. This will not go down in the hall of fame for great meals I've prepared but it did its duty. I used chicken broth instead of water, threw in a big dollop of sour cream, and topped with bread crumbs instead of cheese. So the family was not pouring on the compliments but I have to admit that our table has probably not seen the last of this easy weeknight meal.

We all liked this. I made the "italian" version because some reviews said the original recipe lacked flavour. I used homemade chicken stock in place of the water and the local grocery store was out of plain cream of chicken soup so we used cream of chicken and white wine. We did not find it bland at all. Will make this again but will part boil the rice first. This time the rice didn't cook fully, even after an hour of cooking and me adding extra liquid during cooking. Also I will cube the chicken breast and mix it in with the rice & soup to cook.

****MMM!! is what I heard over & over again with this recipe. I did saute' my cubed chicken breasts with a little seasoning and olive oil before adding it to the soup mixture, and used chicken broth instead of water. Also, took another reviewers' advice and used instant rice....had no problems with rice being undercooked. After baking for 30 minutes I topped it with the cheese and some crushed french-fried onions, and baked another 10 min. I let it stand about 15 minutes and it was perfect. Excellent recipe, I will make this often! Thanks! :)

Based on the reviews of this recipe I thought it would be very good, however it was pretty bland! I had to MAKE my boyfriend take the leftovers to work the next day, which is unusual for him! haha. Maybe it needs more cream of chicken soup? It needs SOMETHING! It WAS easy though!!

This was a tasty casserole for a weeknight supper when there isn't a lot of time for fussy cooking.I browned the chicken breasts slightly before adding to the casserole and spiced them with roasted red pepper and garlic. I also added seasoned salt, a little garlic powder and some tarragon to the soup mixture. I used fresh broccoli florets for the vegetable. My 4 year old grandson is VERY difficult to feed and he ate it, so that is good for a star or two.

We Loved this recipe. Will use it again. Of course I read reviews before making any dish. Previous cooks leave the best ideas. Hence, I replaced water with chicken broth, used fresh zucchini & kernel corn instead of frozen veggies. Also, I pounded the chicken to tenderize before seasoning and laying on top of rice mixture. Only 2 pieces of chicken fit in the baking dish, but each piece was thoroughly cooked and delicious. Added 20 minutes to cooking time and let sit for an additional 15 minutes before serving letting all the liquid absorb into the rice kernels. WOW, delightfully good.

My family loves this. I have made some alterations though. 2 cups water or chicken broth instead of the 1 1/3 cups of water. Dice the chicken. For the veggies, I use two bags of frozen California mix veggies (cauliflower, broccoli, carrots), I add 1 tsp garlic, 1/2 tsp onion powder, 1/2 tsp pepper, 1 tsp salt. I mix everything together in a 13X9 cake pan. I dont cover when baking. Last 5 minutes top with shredded cheese and 1 can French's French Fried Onions. This recipe works well substituting the Cream of Chicken Soup with Cream of Mushroom Soup as well.

I made this with chicken broth instead of water, used chicken flavored shake & bake on chicken also I boiled my rice for 10 mins prior then cooked for the 45 mins @ 375 and checked it after 30 mins.

Husband LOVED this recipe & its def a keeper!!! :) I followed everything as it says and just added good seasonings to the chicken! I had to stop myself at one serving- we could have ate the whole pan. :)

Okay so 4 stars as written, but if you use this as a jump-off recipe, 5 and beyond. Our family liked it just fine before I started to Frankenstein it, but now it's one of our favorites. I use chicken broth instead of water (1 regular-sized Campbell's can is perfect, or add boullion cubes) and I add Italian seasoning plus half a teaspoon Garlic powder. I never measure the cheese; in our family, too much is never enough. Also, I chop the chicken into bite-sized chunks and stir it in, instead of laying the breasts out on top. Sometimes, I can even get the kid to eat it. ;)

My family loved this with the changes I made. I used instant rice, 1% milk in place of water, I used mexican mix cheese, frozen chopped brocoli, some garlic, rosemary and basil in addition to the onion powder...all this made for a delicious and fragrant meal.

This recipe is not bad as written, but after making it the first time I did make changes the next time for a little more flavorful dish. I subbed a tsp. of dried minced onion for the powder, and added 1/2 tsp. garlic powder and 1/8+ tsp. black pepper. Cut the chicken into bite-sized pieces and brown well first in a little olive oil and 1 tsp. chicken bullion before mixing into all of the remaining ingredients except the cheese. I like to use cream of celery in this rather than the cream of chicken, and I chose a package of thawed California blend veggies (carrots, broccoli, and cauliflower). Put this mixture into sprayed casserole dish and top with the shredded cheese. Cover with foil to bake. Remove the foil the last 10 minutes of baking if desired. It sometimes takes a little longer to bake than what is specified. I am always asked for this recipe when I take it somewhere, and there are never any leftovers! Still nice and easy :)

This was so good! But it needs a few minor adjustments. First (and this is a must), instead of water I used chicken broth. I think with all that water it would've been pretty bland. I also added salt and pepper to taste and I sprinkled paprika on the chicken. I also used minute rice and it cooked perfectly. I thought it was pretty darn tasty and it's soooo easy. I highly recommend it!

YUM! This was my first dish as a young mom, new cook haha and it turned out flawless! Tips that really helped from the previous reviews was using the MINUTE rice to avoid rice still being hard after cook time......CHICKEN BROTH instead of water.......and a BUNCH of CHEESE on top! Easy easy I love it!

this recipe as is, is very bland!! Im from the south and i like seasoning in food so i added quite a bit of Tony Sascheres. It made it a little bit better, but i wouldn't make this recipe again!!

I've done this several times in several ways. Doing it the way the recipe describes makes undercooked, incredibly bland, chewy, depressing food. However, if you cook the rice in advance, and cook the chicken in advance (preferably cubed small and mixed in with the rice and vegetables) it turns out much more flavorful. Sure it adds a few extra steps so it no longer is a quick after-work meal, but if you have the time to pack that extra TLC and flavor in, DO IT. I also cook the rice with some chicken stock and I use broccoli cheddar soup cans instead of the suggestion.

I make this often when I don't have much time. I do use brown rice instead and use garlic powder instead of onion powder. A great time saving recipe!

I do not know how this recipe got so popular. It is very bland even with adding some extra seasoning. I will say that it IS easy and maybe that is the appeal? I wont be making this again.

I am seriously on 2nd hour of cooking this. :( The rice is still crunchy. I'm wondering if it's because of my altitude? If anyone masters a high-altitude version of this, let me know. I can tell it's going to taste great...when it's finally done cooking at midnight. :(

My whole family loves it.

I make this quite a bit. I work nights, so it's super easy to mix together and throw in the oven while I'm getting ready. I do make a few changes though. I marinate the chicken in italian dressing, cut the chicken into cubes and throw in the extra marinade for extra flavor. I also use chicken stock instead of water, real onions instead of onion powder, and brown rice instead of white. It's not gourmet, but it definitely serves its purpose and is pretty tasty.

HOW TO MAKE IT A 5 STAR: Rice is NOT cooked after the 45 minutes. Either use minute rice OR cook the rice before mixing together. ADD more spices, it was bland. Other than those changes, it was very easy to make.

I've tried this recipe a couple times. It NEVER turns out. It's Cheap and Fast. Also, I can never seem to get the rice to cook. Don't waste your time.

I find it easier to always cook the rice first on it's own and if you enjoy more flavor, cook the rice in chicken broth. Then mix the already cooked rice with all the other ingredients. So i won't find the recipe bland, i cut up pieces of velveeta cheese so its melts within the rice while cooking (this will help prevent it from tasting dry sometimes) and then i'll also add more chicken broth or a little more cream of chicken to satisfy my taste. Instead of cooking it for only 45 minutes also, i like to keep the heat low and cook it for a couple of overs and slowly over the hours i will sprinkle grated cheese on top. it's delicious in the end and leftovers are always good!

my 3 kids all like it and so do i and my husband for an easy, prepare early, pop in the oven meal. But the cooking time is WAY longer. Maybe 1 1/2 hours. And i have a gas oven and cut the chicken in smaller pieces.

This is the best no prep meal. I love that you can literally throw everything in a casserole dish and an hour later you have dinner. awesome!

After over a hour of cooking the rice was still not fully cooked..I will not be making this again

Fast, simple and delicious!!! What more can a working girl ask for.

This was pretty tasty and easy too- I liked the rice best, hubby liked the chicken best :)

This was an easy meal to throw together with what I already had in my kitchen. I added some minced garlic and Frank's hot sauce since I knew my husband and I would need a little more flavor and "kick". I did have to cook it an extra 15 minutes - the rice was still uncooked at 45.

This is a classic but always soo good! I love using the chicken broth instead of just water because it gives it so much more flavor! It's a regular on our dinner table!

All my picky eaters loved it!

This really does only take 5 minutes to make. This is my FAVORITE go-to meal.

I made this last night and my daughters absolutely loved it. I used chicken broth instead of water, cooked the rice prior to as well as I browned the chicken in olive oil, seasoned the chicken. The dish was not bland at all. Very easy to make. I will definitely make this again!!

very yummy!!! I added 1/2 water and half broth and to season the Chicken I added "Garlic Garlic" from tastefully simple and that was perfect

my sister showed me this recipe and i love it. it is fantastic and tasty... easy and dosnt take long to bake... also by far the most prettiest dish lol.

Loved it! Used chicken broth instead of water.

I used the large can of cream of mushroom soup and beef stock instead of water. I also added about a cup of Parmesan cheese to the mixture and lots of garlic and onion powder, oregano and basil. I cut my chicken into bite size pieces. Had to cook it about 20 minutes longer than the recipe calls for because my rice wasn't done after 45 minutes. I then added the shredded cheese and mixed it in and it was delicious. I was really surprised how good it was.

I LOVE it !!! one of my favorite dinner's :))

my kids love this and so do i. i use boil in bag rice. and while its boiling i cut up and brown my chicken in a little butter or olive oil. i also use a small jar of cheese whiz mixed in the soup. 1/2 cup or so of chicken broth to keep from drying out. sprinkle with some crushed ritz crackers. i use fresh broccoli. my daughter likes it with seasoned yellow rice instead of white rice.

Precooked chicken cut in pieces with lemon pepper seasoning. Precooked jasmine rice for 8 minutes. Cream of mushroom soup with artichoke hearts and black olives mixed with chicken broth and milk. Mixed chicken and soup mixture over rice. Baked covered for 1 hour. Added cheese and baked uncovered for 5 minutes. YUM !!

This recipe tasted OK. I used the Campbell's Creamy Chicken soup. Instead of water I used milk. Instead of white rice I used brown rice. Also I cut 3 large chicken breasts in small cubes. I chose garlic salt with parsley over the onion powder because I did not have onion powder on hand. I added 2 heaping cups of frozen broccoli. I also seasoned with salt and pepper. I mixed everything together. The cook time took me 1 hour and 8 minutes, I checked the casserole after 45 min and the rice was still not cooked all the way through. I gave it 1 hour, check it again, and decided to give it a few extra minutes. After 8 minutes I decided it was done because it started to get dry, I mixed it well right after it came out to make sure the rice cooked itself all the way through. It came out bland. I didn't add the cheese because I'd only be adding calories to an already bland dish, so I wanted to keep it healthy. I was looking for something simple, it wasn't as simple as it seemed. Would I make this again? Probably not, but one thing I do like about it is I altered the recipe so it fit into my 'eating right' life style plan.

Great easy meal. Delish great for cold winters in Michigan. Deff on the eat again list.

First off, for the high altitude people, I live at 7000 feet, and it turned out fine. But I did not use normal rice, which could be the reason. I cooked as is, but used pee's as a veggie (just from a can) and for the rice I used a box of instant wild grain rice. The wild grain rice comes with a seasoning packet, which I just tossed in with everything else. I also used chicken broth instead of water. Tasted great! I will cook again for sure!

Pretty good... needed a little extra seasoning though.

Really easy to make, but was really really bland. Took longer to bake than the recipe said...sad day:(

This recipe is amazing!! I followed the recipe exactly the first time I made it and it was good but then I got creative and played around with the ingredients and my families favorite way is when I used a pie dish and used pie crust in the bottom then the chicken and veggie mixture (I used fresh garlic, fresh parm and Italian seasoning for the chicken and found it's a lot more creamy if I don't use the low fat condensed cream of chicken soup and added the cheese on top) then I toped with another pie crust and it made a wonderful chicken pot pie and super easy and fast compared to other pot pie recipes the total prep time was about 20 minutes! I also decided to cheat one day when I was low on time before my sons soccer game and used pillsbury pie crusts instead of making my own like normal and my husband couldn't tell a difference! I'd love to know if anyone tries it this way and what they think!! happy cooking ??

I love this recipe! I don't change a thing and I love to eat the veggies afterwards by themself! Super easy and delicious!

It's hard for me to review this recipe as i really just used it as a starting point, the recipe as written, is quite bland and nothing special, with a few tweaks it becomes wonderful! I cubed and sauteed the chicken first with some diced onion, also sauteed the vegetables briefly, i used worcestershire, onion powder, garlic powder, salt, pepper and bouillion powder to add flavour. I also cooked the rice in chicken broth prior to baking. I assembled the casserole, added 2 cans of mushroom soup rather than chicken and just a bit of milk for the liquid and i baked it for 30 minutes, it was delicious!

Made it last night for the first time, and it was great!! Took some leftovers to work for my lunch--still great!!

I used greek seasoning and crushed red pepper as well as LOTS of garlic (minced garlic in the rice mixture and garlic powder on top of the chicken). I topped it with not only cheddar cheese, but parmesan, asagio, and romano cheese as well, and it came out GREAT!

I can't stop eating it because it's so good. Wonderful, fast, easy, and cheap for a nice winter dinner! My kids love it too!

I love this...I make mine with italian seasoning instead of onion powder, and it seems like whenever I make it I have to cook it for at least an hour.

This was especially bland. The rice wasn't done even when cooked according to directions

This one is very good. Just a tip to keep the cooking time down: get the chicken breast tenders at the grocery store instead of breasts. Not only are they better at providing a correct portion, but they will take less time to cook through. We made this first with the breasts and they were so think, we had to keep putting it back in the oven.

This is my absolute favorite recipe of all time! It is delicious and does not break the bank by any means. I always partially cook the rice first and use chicken stock instead of water. My family loves when I make this flavorful dinner item.

Added a little garlic powder to the cream of chicken and a little bit of Italian Seasoning over the top to garnish. It turned out amazing!

Love is recipe! Quick and easy

This is a good weeknight meal because it is quick prep and the ingredients are typically on hand. The recipe should specify the size of the chicken breasts because even halving those I purchased, the cook time was much longer than the recipe indicated. Perhaps it is because I used frozen vegetables? I think it took about 90 minutes to get the chicken to 160 degrees.

Easy, but very bland as is.

We all love this recipe. Sometimes I swap the rice for noodles but other than that, its perfect as is!

Kids and grownups loved it.

This is a great starting recipe. I followed the recipe to a T the first time and it was too bland. I just made it again and changed a few things. I doubled the onion powder, cubed the chicken, added 1tsp of blackened seasoning (zantarans), a dash of garlic salt and I added chopped bacon to half of it for my husband. I didnt care for the bacon but he loved it. It is definitely going into our rotation :)

I'm a seasoned home cook & often make dinners from scratch. But my pantry always has Campbells soup in case. This recipe works! I buttered my baking dish, which allowed rice to brown on bottom & edges & added more flavor. I pounded out my chicken & cut into quarters & lightly salted & peppered it. I used low sodium chicken broth instead of water & fresh veggies cut in bite size pieces. I baked covered 55 minutes & uncovered with cheese 10 more minutes. Delicious!!

Delicious! My husband and I devoured this recipe! Chicken was moist, but the rice was our favorite part. Here were my revisions - first, I really love chicken/cheese/broccoli, so I used cream of broccoli instead. I used partially cooked jasmine rice and added some shredded cheddar to the rice/soup mix. Because of this I added less water, only about 1 cup. Added some breadcrumbs to top the chicken and cooked at 425 to get it done a little quicker (short on time). Can't wait to make again!!

Bigger chicken pieces were somewhat bland and rice was slightly crunchy. Next time I'll season smaller chicken pieces a little more before adding and cook an additional 10 minutes. Overall a decent recipe though.

I followed the instructions exactly, the rice came out uncooked and the was under cooked. Nothing about this seemed to go right. I feel like the rice may have need to be cooked ahead of time along with the chicken, then all mixed together and cooked for a shorter time.

My family LOVES this and it's super simple for someone like me who just is miserable having to be in a kitchen.

This dish is amazing. It's so easy and all the picky eaters love it. For veggies I used frozen peas, carrots, and corn. I love that I don't have to cook the chicken! I agree that it can be bland. Quick tip: my mom always says to at least double the spices because the recipe is made so it won't offend anyone.

Very simple and my family loved it. I cook for a chef so flavor is key. I can do simple things well. This recipe does this. I used chicken broth vs. water and I doubled the recipe. I used broccoli instead of mixed veggies. I added the cheese and more broth 1/2 way through to prevent it from drying up. A nice added touch was Durkee French onions in the last few minutes. My entire family said "thumbs up"

I saw this recipe in a Campbell's ad. I made it precisely to the instructions. It came out bland. Even my husband complained (he's not a picky eater). There are way too many fabulous easy chicken and rice casserole recipes out there to make this one a keeper.

This is 5 stars with the changes I made. Many of the previous reviews said that long grain rice was not completely cooked at the end of cooking time, so I boiled the rice on the stove for 1/2 of the recommended cooking time on the rice bag. I added the rice and the cooking water to the casserole. I did not add additional water to the mixture. I also cut up my chicken and mixed it into the rice mixture and added 2 tbsp ranch dressing and a handful of cheese to the mixture. It was awesome!!

Very good. I made a few changes. I browned and cut up my chicken into chucks. Used 1 cup brown rice and broth for water. For the veg part I used fresh broccoli but only about a cup. Easy!!

Ok so I have made this several times but on this particular occasion, I didn't have the cream of chicken soup instead I had on hand the cream of broccoli soup. I also cooked it for 55 mins instead of the 45 due to uncooked rice in the 45 min directions. It turned out better in my opinion with the cream of broccoli soup

This was a quick & easy supper for the kids on a weeknight. I made a few changes: For veggies I used diced fresh celery, small cans of corn & carrots. I followed other reviewer suggestions & substituted chicken broth for water & stirred in black pepper & ground sage. For the topping I used a generous amount of french onion topping around the edges & covered the chicken with cheese. It was so easy & not light on flavor at all! Will definitely make again.

quick and easy

I changed a few things such as using leftover chicken and pre cooked whole grain brown rice. I also kept the veggies as a side dish instead of mixing them in, as this makes the meal more appealing to my young son. I added a little cheddar cheese and allowed it to melt before serving. I thought there was plenty of flavor with using the onion powder and water with the soup. Turned out well and I will use this recipe again....

very delicious! Something the whole family loves!

I tweaked this recipe to make it more flavorful. It turned out way too good not to share! With my revisions to the recipe, I give it 5 stars! So easy and delicious!! Cheesy Baked Chicken and Rice Ingredients •1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup (regular or 98% Fat Free) •1 1/3 cups Chicken Broth •3/4 cup uncooked Uncle Ben’s Country Inn Chicken & Vegetable Rice (you WILL need the seasoning packet that comes with it) •2 cups frozen vegetables •Hormet Real Bacon Bits (glass jar) •1/2 teaspoon onion powder •4 skinless, boneless chicken breasts •1/2 cup shredded Cheddar cheese Directions 1.Stir the soup, chicken broth, rice, rice seasoning packet, vegetables, onion powder and half jar of bacon bits in a 12 x 8 inch shallow baking dish. 2.Cut chicken breasts into large chunks and Season chicken as desired. 3.Mix seasoned chicken in the dish and top dish with remaining jar of real bacon bits. 4.Cover. 5.Bake at 375 degrees F for 45 minutes or until done. 6.Top with cheese and put dish back in oven just long enough to melt the cheese.

This was really good and very easy. I suggest adding spices though and using cream of mushroom soup instead of cream of chicken.

Easy, fast and delicious! Family loved it!

This recipe was so easy to make and the taste was very good. My husband even complemented on it. Will make again

This recipie can be very bland, but I made the following allowances and it was perfect.....I sauteed celery and mixed veggies with a little of the cream of mushroom mixture. Once that was done I added it to the casserole dish with the other ingredients....Add two chicken bullion cubes, season salt, pepper, garlic powder and lemon peper seasoning....Stir.....Take chicken and cut slices down the middle...that will thin the breast and give you another breast....season the breast well.....dip in a bowl of milk and season with italian bread crumbs...put a small amount of oil in a nonstick skillet and brown the breast on both sides....places on top the casserole mixure bake and add cheese....YUMMY with crescent rolls.

This is definitely a go to recipe on those busy weekday nights! Very easy to make and delicious. I went ahead and added some corn kernels I had in the freezer and a handful of brocoli. My kids loved it.

This is incredibly easy to make, and people like it. It's not anything extraordinary but it's a 5 star recipe in my book.

Here's what I did to make this dish pretty good: Cube the chicken and mix all of the ingredients (except for the cheese) together. The chicken cooks better this way. I also used chicken broth instead of water, I think it helped give it more flavor. Don't forget to season the chicken before you mix it with everything else! I also used Cream of Chicken with Herbs soup. This is definitely going to be made a lot at my house!

This recipe was good, but did lack flavour. I used chicken broth as another reviewer also did, and a little bit of Italian spice on chicken. Other than that, I followed the recipe as written. I also had to cook it for over an hour to get rice cooked, but an hour was too long for the chicken (dried out). It was good as I stated earlier, but could have been alot better with a little more spice/flavouring.

cook as per directions it was good but rice was no done. and crunchy.

So this was a great recipe with a few modifications. Instead of using plane white rice I used the Knorr chicken flavored rice and 2 cups of water. I cut the chicken into chunks seasoned and seared them before putting them in the casserole. Put the chicken on the bottom of the pan. Poured soup mixture over it and then put shredded cheese. Very very good. Do not add more salt, the soup and Knorr mix is plenty salty.

Great and very easy recipe! I skip all of the spices and just add my own homemade spice blend. And I don't just lay the chicken breasts on top (lazy!), I cut them up into small pieces and mix it all in. It's delicious!

Love it! Quick, easy, and delicious. I had to cook mine longer because the chicken breasts were huge, but it was well worth the wait!

My family loves this !!! I have to usually double it and add more cheese. It's my fave, so easy and delicious.