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Ingredients
- 1 can condensed cream of chicken soup
- (regular or 98% fat free)
- 1-1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 4 to 6 skinless, boneless chicken breast halves
- 1 cup shredded cheese (4 ounces)
Details
Servings 4
Preparation
Step 1
Stir the soup, water, rice, onion powder and black pepper in a 12x8x2 inch shallow baking dish. Top with the chicken. Sprinkle the chicken with additional pepper. Cover the dish with foil.
Bake at 375 for 45 minutes, or until the chicken is cooked through and the rice is tender and most of the liquid is absorbed.
Uncover and sprinkle the cheese over the chicken.
TIP: Stir 2 cups of fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
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