Cheesy Chicken & Rice Casserole
Submitted by: JustRightMenus
Description:
I have had this magazine clipping so long, I don't actually recall where it came from. However, this same recipe can be found at campbellkitchen.com My neighbor Jodie has explored much of that site & found it quite useful, so it comes with a fine recommendation.
Note:
this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).
Servings: 4
Categories: Easily removed from the menu, casserole, chicken, rice
From the kitchen of:
campbellkitchen.com
Ingredients
1 can (10 3/4 oz) cream of chicken soup
1 1/3 c water
3/4 c UNcooked regular white rice
1/2 tsp onion powder
1/4 tsp ground pepper
2 c frozen mixed veggies - or 2 cans of veggies (corn & green beans work well)
4 servings boneless, skinless chicken breast
1/2 c shredded Cheddar cheese
Directions
Stir soup, water, rice, onion powder, black pepper, and veggies in 11 x 8" (2 quart) shallow baking dish
Top with chicken. Season chicken as desired. Cover.
Bake at 375° for 50 minutes or until chicken is cooked through and rice is tender.
Top with cheese. Let casserole stand for 10 minutes.
Stir and serve.