Ingrédients
1 can (10 3/4 oz) condensed cream of chicken rice soup Campbell ® (fat 98% fair or health ® Application)
1 1/3 cups water
Long grain plain white 3/4 cup uncooked rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
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2 cups frozen mixed vegetables
1 1/4 pounds skinless chicken breast halves boneless
1/2 cup Cheddar cheese (about 2 oz)
Directions
Preheat oven to 375 ° F. Mix soup, water, rice, onion powder, black pepper and vegetables in a baking dish, 11 x 8 x 2 inches.
2 Top rice mixture with cheesy chicken rice . Cover the baking dish.
3 Bake for 50 minutes or until chicken rice is cooked through and rice is tender. Cover with cheese. Let the casserole stand for 10 minutes. Stir rice before serving.
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