Saturday, August 1, 2009

Cheesy Rice & Chicken Casserole

2 cans cream of chicken soup
2 2/3 c. water
1 1/2 c. uncooked regular long-grain white rice
1 t. onion powder
1/2 t. ground black pepper
4 skinless boneless chicken breasts
1 c. shredded cheddar cheese (divided)

Stir soup, water, rice, 1/2 c. cheese, onion powder, black pepper in a 9 x 13" pan. Top with chicken. Season chicken as desired. Cover with tinfoil. Bake at 375 degrees for 60 minutes or until chicken and rice are done. Top with 1/2 c. cheese. Let casserole stand for 10 minutes. Stir rice before serving.

*You can also add 2 c. of your favorite frozen mixed veges to the dish. Just add it when you add the soup, rice, water, etc.

My family always enjoys a good warm casserole. I don't think you can go wrong with this dish!


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