Ok...who hasn't made this, might be the better question to ask. This recipe is floating around everywhere from Taste of Home to the back of the Campbell's soup can. My brother and I made this on a regular basis while we were in college. However, I don't recall putting in the mixed veggies...maybe we did...I don't remember!
Brian and I were in need of some serious comfort food, so I decided to whip this up.
Cheesy Chicken & Rice Casserole
Ingredients
1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked, regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Brian and I were in need of some serious comfort food, so I decided to whip this up.
Cheesy Chicken & Rice Casserole
Ingredients
1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked, regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Directions
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Source: Cheesy Chicken & Rice Casserole Recipe Taste of Home Recipes
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