Wednesday Recipe: Cheesy Chicken & Rice Casserole

This easy, one-dish meal is perfect for busy nights!

Ingredients

• 1 can Condensed Cream of Chicken Soup
• 1 ⅓ cups water
• ¾ cup instant long grain white rice
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 cup frozen peas (or mixed vegetables)
• 1 cup frozen carrots (or mixed vegetables)
• 1 ¼ pounds skinless, boneless chicken breast halves, cut in half or pounded to ½-¾” thickness
• ½ cup shredded Cheddar cheese (about 2 ounces)

Directions

1. Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
2. Top the rice mixture with the chicken. Cover the baking dish.
3. Bake for 30-40 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.