Friday, October 30, 2009

Chicken and Rice Casserole

Simple...but oh so delicious!

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 t onion powder
1/4 t pepper
1/2 t salt
2 cups frozen vegetables of your choice (I do broccoli)
4 boneless, skinless breast halves (about 1 lb)
1 cup shredded sharp cheddar cheese

In a bowl mix chicken soup, water, rice, onion powder, salt, pepper and vegetables. Pour into a 2 quart baking dish. Place chicken on top. Cover and put in oven at 375 degrees for 50 minutes. Remove from oven and sprinkle cheese on top. Let casserole stand for 10 minutes covered until cheese is melted.

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