Cheesy Chicken & Rice Bake

Tallie in Pacific NW's Note:

Campbell's 5min prep, throw it in the oven-and in an hr and a half later-Yeah! Dinner! Need I say more?

• Total Time: 1 hrs 35 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
• 2 2/3 cups water
• 1 1/2 cups uncooked instant rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 4 -6 boneless skinless chicken breast halves
• 2 cups shredded cheddar cheese (8 oz)

Directions:

1. MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
3. UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
4. GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.

Reviews

[Sydney Mike]

Made this for some company we had unexpectedly & it was GREAT! I did add some peas & carrots to the mix & sliced each breast into 5 slender strips, but that was it! Easy prep & very nice tasting! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

[VickyJ]

I made this for Spring PAC 2010, and it was delish. The only thing I left out was the black pepper. My SO doesn't like pepper so much. Thank you for the great recipe! :)