Cheesy Chicken & Rice Casserole

By brandyc

Ingredients

• 1 can (10 3/4 ounces) Cream of Chicken Soup
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups frozen mixed vegetables
• 4 skinless, boneless chicken breast half (about 1 pound)
• 1/2 cup shredded Cheddar cheese

Details

Servings 4

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. 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.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.