Cheesy Chicken and Rice Bake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Took this recipe from an ad in one of those Sunday paper inserts. The recipe serves 4, and I would suggest that it be made for that many people. I made it for just my husband and myself, and it just wasn't quite as good as reheated leftovers. Ingredients:
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup |
1 1/3 cups water |
3/4 cup white rice, uncooked |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
1 cup cheddar cheese, shredded |
4 chicken breast halves |
Directions:
1. Preheat oven to 375.
2. Mix soup, water, rice, onion powder, and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle contents of dish with additional pepper and cheddar cheese. Cover and bake 45 minutes until chicken is no longer pink and rice is done.
3. For a Mexican spin-omit pepper and onion powder. Add 1 teaspoons chili powder and substitute Mexican cheese.
4. For an Italian spin-omit pepper and onion powder. Add 1 teaspoons Italian seasoning. Substitute 1/3 cup shredded Parmesan.
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