Cheesy Chicken and Rice Bake |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Got this from a magazine, and looking forward to trying it. It seems like it has ingredients most would have on hand, so it's a great last minute meal, and sounds tasty. Ingredients:
1 (10 3/4 ounce) can campbell's cream of chicken soup |
1 1/3 cups water |
3/4 cup uncooked white rice |
1/2 teaspoon onion powder |
1/4 teaspoon ground black pepper |
4 boneless skinless chicken breasts |
1 cup shredded cheddar cheese |
Directions:
1. Mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. Cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done. Top with cheese.
3. Optional: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
4. For a Mexican twist: Omit onion powder and pepper. Add 1 teaspoons chili powder to soup mixture. Substitute mexican cheese blend for the cheddar.
5. For an Italian twist: Omit onion powder and pepper. Add 1 teaspoons Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded parmesan cheese for the cheddar cheese.
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