Creamy Chicken and Rice Bake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From campbellsoup.ca. I have not tried this recipe yet. Ingredients:
1 (10 ounce) can cream of chicken soup (can use low fat) |
1 cup water |
3/4 cup long-grain white rice |
1/2 teaspoon onion powder |
ground black pepper, to taste |
2 cups vegetables (your choice, can use fresh or frozen) |
4 boneless skinless chicken breasts, halves |
1 cup cheddar cheese, shredded |
Directions:
1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water).
2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover
3. Bake at 375°F until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
4. Tip: For a toasty cheese topping – after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.
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