Cheesy Chicken and Rice Casserole
by Campbell’s
Prep: 5 min
Bake: 45 min
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
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1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.
2. Top with chicken. Sprinkle with additional pepper. Cover.
3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.
Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.
