Ingredients:
- 10 ounces canned 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 breasts halves
- 1/2 cup shredded cheddar cheese
- cooking spray
- Preheat oven to 375 degrees. Grease an 8"x11" baking dish with cooking spray.
- Place chicken in bottom of dish and season as desired.
- In a bowl, stir together the soup, water, rice, onion powder, black pepper and vegetables. Pour over chicken.
- Cover and bake for 1 hour. Top with cheese, then let casserole stand 10-20 minutes.
- I have only had success making this dish in a regular 2 quart baking dish...after several tries, it has NEVER worked in a disposable baking pan!
- Alfredo: Use 1/4 cup grated parmesan for cheddar cheese. Add 2 Tbsp parmesan cheese with soup. Use broccoli florets for vegetables. Top chicken with remaining parmesan cheese.
- Trim it Down: Use fat free soup instead and use low fat cheese instead of regular cheese.
- Mexican: In place of onion powder and pepper use 1 tsp chili powder. Substitute mexican cheese blend for cheddar.
- Italian: In place of onion powder and pepper use 1 tsp italian seasoning, crushed. Substitute 1/3 cup shredded parmesan for cheddar.
