Italiano Chicken and Rice Bake

Cook With Campbell's - Italiano Chicken and Rice Bake

I found this recipe on Campbell's website and modified the recipe very slightly. I omitted the mushrooms because my husband doesn't like them and added more zucchini in place of them. I also used chicken legs instead of breasts. Because Campbell's cream of mushroom soup is not gluten free, we used Gardennay Harvest mushroom with Real Cream instead and used Mozzarella cheese instead of Parmesan since we were out of Parm. At any rate it's definitely one to be made again!! I've included the modified version of the recipe below. Enjoy!

Italiano Chicken and Rice Bake - Gluten Free Version

Ingredients:

1 box (500ml) Gardennay Harvest Mushroom with Real Cream Soup

3/4 Cup Uncooked Long Grain white rice

3/4 Tsp Dried Italian seasoning

1 2/3 Cup Sliced Zucchini

2/3 Cup Drained, canned diced tomatoes

4 Chicken Legs

1/3 Cup Mozzarella Cheese

Directions:

1) Mix soup, rice, and Italian seasoning in a 2 quart casserole dish. Spread evenly with vegetables.

2) Top with chicken. Sprinkle with cheese. Cover.

3) Bake at 400F until chicken is cooked through and rice is tender - about 50 minutes.

4) Let stand 5 minutes, serve. Enjoy!