Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients

• 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 2 cups fresh or frozen vegetables
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded Cheddar cheese

Preparation

1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.

Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups