Chicken, Seasoned Rice and Vegetable Casserole |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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It takes just 5 minutes to put this casserole together . . . then just pop it in the oven, and soon you'll have a fantastic chicken, rice and veggie dish with lots of melted cheese. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
1 cup water |
1 (6 ounce) package seasoned long-grain and wild rice mix |
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, water chestnuts) |
1 cup shredded cheddar cheese |
6 (4 ounce) skinless, boneless chicken breast halves |
paprika |
Directions:
1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.
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