Cheesy Chicken and Rice Bake (Oamc) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this off the back of a soup can and it is very tasty. It also does well assembling in advance and freezing. I sometime use risotto in place of the white rice and it comes out very creamy and tasty! Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1 1/3 cups water |
3/4 cup long-grain white rice (uncooked) |
1/2 teaspoon onion powder |
1/4 teaspoon ground black pepper |
1 1/2 lbs boneless skinless chicken breast halves (about 4-6) |
1 cup shredded cheddar cheese |
Directions:
1. Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
2. Top with chicken.
3. Sprinkle chicken with additional pepper.
4. Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
5. Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
6. If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.
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