Cheesy Chicken and Rice Casserole

From: Campbell's magazine ad

Ingredients:
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.

Verdict:
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

Slow Cooker Cheesy Chicken and Rice

From: Southern Plate

Ingredients:
4 boneless, skinless chicken breasts
1 large onion, chopped
1 8-oz box Zatarain's yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 10.5 oz can cream of chicken soup
1 15-oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Verdict:
Thumbs up! What a simple, delicious, filling meal! I actually used chicken tenderloins instead of breasts and only cooked mine on high for about 5-6 hours. In the end, my 3-year old (who will eat anything) ate two servings, I ate two servings, and my 4-year old (who is pickier than my 3-year old) ate one bite of the rice/corn mixture and all of her chicken. Go figure. I love chicken and rice combinations and I love chicken and corn combinations, so I thought this was a great mixture of flavors and textures. I loved the slight crunchiness of the onion too. I loved this meal and I definitely recommend it.