Cheesy Chicken & Rice Casserole

The chicken is moist and so delicious, and, with this beautiful chicken dish, everyone at the table will want to eat their veggies, too!

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Step 1 - Gather Ingredients

1 can Condensed Cream of Chicken Soup
1 1/3 cup water
3/4 cup long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups mixed vegetables
4 chicken breast halves
1/2 cup Cheddar cheese

Step 2 - Mix Ingredients

Heat the oven to 375° F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Step 3 - Add Chicken and Bake

Top with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender.

Step 4 - Final

Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Lower Fat: Use Campbell'sŪ 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.