1 (10 3/4 ounce) cans
Campbell's Cream of Chicken Soup
( Regular or 98% Fat Free)
2 2/3 cups
1 1/2 cups
uncooked instant rice
ground black pepper
boneless skinless chicken breast halves
shredded cheddar cheese
( 8 oz)
- MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
- COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
- UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
- GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.