- 4
- 15 mins
- 65 mins
Ingredients
- 1 10¾ oz can Cream of Chicken Soup
- 1 ⅓ C. Water
- ¾ C. Uncooked Regular Long-Grain White Rice
- ½ Tsp.Onion Powder
- ¼ Tsp. Ground Black Pepper
- 2 C. Frozen Mixed Vegetables
- 4 Skinless, Boneless Chicken Breast Halves
- ½ C. Shredded Cheddar Cheese
Preparation
Step 1
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute ¼ cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute ⅓ cup shredded Parmesan for Cheddar.