A yummy twist on a classic dish. The extra cheese brings a hearty richness to this dish. I like to use Chicken Tenders instead of breasts! Your choice!
Ingredients
- ▢ — 1 can Campbell's condensed Cream of Chicken soup
- ▢ — 2 cups water
- ▢ — 1 ¼ cups uncooked regular, long-grain white rice
- ▢ — 1 tsp onion powder
- ▢ — ¼ tsp black pepper
- ▢ — 3 cups frozen mixed vegetables (or carrots or sugar peas)
- ▢ — 6 skinless, boneless chicken breasts
- ▢ — ¾ cup shredded cheddar cheese
Instructions
- ▢ — Stir soup, water, rice, onion powder, black pepper and vegetables in 3 qt. shallow baking dish.
- ▢ — Top with Chicken.
- ▢ — Season Chicken with additional black pepper.
- ▢ — Cover baking dish.
- ▢ — Bake at 375 degrees for 1 hour or when chicken is cooked through and rice is tender!
- ▢ — Sprinkle chicken with cheese. Let stand 10 minutes.
- ▢ — Stir rice before serving!
