Cheesy Chicken and Rice Bake
Prep Time: 5 minutes Bake Time: 45 minutes Serves: 4 - 6
1 can (10-3/4 oz) Campbell's Cream of Chicken Soup
1-1/3 cups water
3/4 cup uncooked regular white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar Cheese
Mix soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pick and rice is done. Top with cheese.
Get your veggies: Stir 2 cups of fresh, canned or frozen vegetables into soup mixture before topping with chicken.
FOR A MEXICAN TWIST: Omit onion powder and pepper. Add 1 tsp chili powder to soup mixture. Substitute Mexican cheese blend for the Cheddar.
FOR AN ITALIAN TWIST: Omit onion powder and pepper. Add 1 tsp Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded Parmesan Cheese for the Cheddar Cheese.
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