Cheesy Chicken & Rice Bake

By Tallie in Pacific NW on November 05, 2008

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Ingredients

    1. 1 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup ( Regular or 98% Fat Free)
    2. 2 2/3 cups water
    3. 1 1/2 cups uncooked instant rice
    4. 1/2 teaspoon onion powder
    5. 1/4 teaspoon ground black pepper
    6. 4 -6 boneless skinless chicken breast halves
    7. 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.
 
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