Recipes: One Dish Chicken & Rice Dish, Tuna & Pasta Cheddar Melt

One Dish Chicken and Rice Dish1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

• Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time. Recipe Note: For creamier rice, increase the water to 1 1/3 cups

Tuna & Pasta Cheddar Melt
This quick-cooking skillet dish delivers comfort food fast. It's ready in less than 30 minutes and features tuna, pasta and melted cheese, with a bread crumb topping that can't be beat.

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

1 soup can water

3 cups uncooked rotini pasta

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

1 can (about 6 ounces) tuna, drained and flaked

1 cup shredded Cheddar cheese (about 4 ounces)

2 tablespoons Italian-seasoned dry bread crumbs

2 teaspoons butter, melted

• Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
• Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.

Credit: Both recipes and photographs are property of www.campbellskitchen.com