Monday, October 13, 2008

Cheesy Chicken & Rice Casserole

This takes me literally 5 minutes to assemble. So easy and so good!

1 can cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables (I like the stew mixes)
1/2 tsp onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded cheddar cheese

1. Stir the soup, water, rice, vegetables and onion powder in a 13x9" shallow baking dish.

2. Top with chicken. Season chicken as desired (I use salt & pepper). Cover.

3. Bake at 375 for 45 min or until done. Uncover and top with cheese. Put back in oven to let cheese melt.

** To make Italian: In place of onion powder, use 1 tsp Italian seasoning. Substitute 1/3 cup shredded parmesan for cheddar.

** To make Mexican: In place of onion powder, use 1 tsp chili powder. Substitute Mexican cheese blend for cheddar.

1 comment:

Lisa Ross said...

I've tried this recipe before (if it's the same Campbell's soup one), but I made it again tonight. I thought it turned out great! The best part was that this was the first real "meal" we fed Adrian. He loved the rice and veggies and I packaged the leftovers into tiny containers that will work great as baby food!