Chicken and Rice Casserole

By Melzie

Ingredients

• 1 can (10 ¾ oz) Cream of Chicken soup
• 1 1/3 c water
• ¾ cup uncooked long-grain white rice
• 2 c fresh or frozen vegetables
• ½ tsp onion powder
• 4 skinless, boneless chicken breast halves
• ½ c shredded Cheddar cheese

Preparation

Step 1

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

Top with chicken. Season chicken as desired. Cover.

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

Mexican fiesta: in place of onion powder, use 1 tsp chili powder and substitute Mexican cheese blend for cheddar.

Taste of Italy: in place of onion powder use 1 tsp. Italian seasoning. Substitute 1/3 c shredder Parmesan for Cheddar.