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Monterey Chicken Bake

Brighten up dinnertime with this easy and delicious Monterey Chicken Bake, inspired by the TODAY Food Club Challenge!

Servings: 6-8


  • 1/2 onion, diced
  • 2 stalks celery, cut in half lengthwise and then diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups shredded rotisserie chicken
  • 2 cups cooked basmati rice
  • 1 can Campbell’s Cream of Celery Soup
  • 2 teaspoons dijon mustard
  • 1/4 cup heavy cream
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • pinch cayenne
  • juice of 1 lemon
  • 1 cup cherry tomatoes, cut in half, divided
  • 1 cup shredded Monterey Jack, divided
  • 2 scallions, sliced for garnish


  1. Preheat the oven to 350 degrees F.

  2. In a medium pan over medium heat, add the olive oil and saute the onions, celery, and garlic until translucent, about 5 minutes.

  3. Add the can of soup, dijon mustard, and heavy cream until heated through.

  4. In a large bowl, combine the chicken, soup mixture, rice, lemon juice, 1/2 cup Monterey Jack, 3/4 cup tomatoes, and all the spices.

  5. Spray a 2½-quart casserole dish with nonstick spray and place the chicken mixture into the casserole dish. Bake for 20 minutes.

  6. Remove from the oven, top with remaining ¼ cup tomatoes, ½ cup cheese and scallions. Place back into the oven on the top rack to melt the cheese, about 5 minutes.