1 hr 5 mins
Took this recipe from an ad in one of those Sunday paper inserts. The recipe serves 4, and I would suggest that it be made for that many people. I made it for just my husband and myself, and it just wasn't quite as good as reheated leftovers.
My Private Note
Units: US | Metric
- 1Preheat oven to 375.
- 2Mix soup, water, rice, onion powder, and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle contents of dish with additional pepper and cheddar cheese. Cover and bake 45 minutes until chicken is no longer pink and rice is done.
- 3For a Mexican spin--omit pepper and onion powder. Add 1 teaspoons chili powder and substitute Mexican cheese.
- 4For an Italian spin--omit pepper and onion powder. Add 1 teaspoons Italian seasoning. Substitute 1/3 cup shredded Parmesan.
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Nutritional Facts for Cheesy Chicken and Rice Bake
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 368.2
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 7.9 g
- Cholesterol 76.0 mg
- Sodium 225.3 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 1.0 g
- Sugars 0.2 g
- Protein 24.5 g
The following items or measurements are not included:
98% fat-free cream of chicken soup