As mentioned earlier, here is a quick, easy and yummy dinner (has husband's seal of approval). Jenna loves the veggies and cheese so she chows down!
I don't know if I will always do the recipe posts on Friday or just when I have time or feel like doing it.
Cheesy Chicken and Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup UNCOOKED regular long grain rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen vegetables (I use a corn, lima bean, green bean and carrot mix)
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 by 8 -inch (2 quart) shallow baking dish.
Top with the chicken. You can leave whole or cut into little pieces like I do. Season chicken as desired. I use some salt and pepper and a little butter. Cover.
Bake at 375 degrees for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
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2 comments:
We LOVE this recipe! I made it for dinner New Year's Eve. It's easy, good, and Grant will eat it! Good choice!
Thanks for the new recipe! I'll give it a try and see if I can sneak some veggies by the girls:)
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