Cheesy Chicken & Rice Casserole

By Moose

For a Mexican Twist: Substitute 1 tsp chili powder for both the onion powder and pepper. Use 1 cup shredded Mexican cheese blend for the Cheddar cheese.

For an Italian Twist: Substitute 1 tsp Italian seasoning, crushed, for both the onion powder and pepper. Use 1/3 cup shredded Parmesan cheese for the Cheddar cheese.

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Ingredients

1 can (10 3/4 oz) Campbell's 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 tsp onion powder
4 skinless, boneless chicken breast halves
1/2 cup reduced fat shredded Cheddar Cheese

Details

Servings 4
Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

Stir the soup, water, rice, vegetables and onion powder in a 12"x8" shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375 for 45 min. or until done. Top with cheese.