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)