Cheesy Chicken and Rice Casserole
1 can (10 ¾ oz.) Campbell’s Cream of Chicken Soup
(Regular or 98% Fat Free)
1 bag uncooked Success® White Rice (3/4 cup)
1 1/3 cups water
2 cups fresh or frozen vegetables
½ tsp. onion powder
4 skinless, boneless chicken breast halves
½ cup shredded Cheddar cheese
Preheat oven to 375°.
· Stir the soup, rice, water, vegetables and onion powder in a 12” x 8” shallow baking dish.
· Top with chicken. Season chicken as desired. Cover.
· Bake for 45 minutes, or until done.
· Top with cheese. Makes 4 servings.
Variations:
Taste of Italy
· In place of onion powder, add 1 tsp. Italian seasoning.
· Substitute 1/3 cup shredded Parmesan cheese for Cheddar.
Mexican Fiesta
· In place of onion powder, add 1 tsp. chili powder.
· Substitute Mexican cheese blend for Cheddar.
Back to Recipes Page