Recipe courtesy of Cathy&John
1 can (10 3/4 oz.) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded cheddar cheese (I like the sharp)
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded cheddar cheese (I like the sharp)
Stir the soup, water, rice, onion powder, black pepper and vegetables together. Pour into a rectangular baking dish. Top with the chicken; season with S&P. Cover. Bake at 375 degrees for 50 minutes (chicken is cooked through and the rice is tender.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
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