Friday, May 2, 2014

Cheesy Chicken and Rice Casserole

From: Campbell's magazine ad

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
2 cups fresh or frozen vegetables (I used one can of Veg-all)
1/2 tsp onion powder
4 skinless, boneless chicken breast halves (I used 7 tenderloins instead of breasts)
1/2 cup shredded cheddar cheese

Stir soup, water, rice, vegetables and onion powder in 12x8 shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375 F for 45 minutes or until done. Top with cheese. Makes 4 servings.

Thumbs up! Oh my goodness, what a great combination of flavors. Loved this and I will definitely be making this again in the future.

Nutrition info: (1 serving)
206 calories
28g carbs
4g fat
14g protein

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