Monday, April 12, 2010
Cheesy Chicken and Rice Casserole
1 can Health Valley Cream of Chicken Soup
1 can water
1/2 can uncooked regular long-grain white rice
2 cups fresh or frozen vegetables(broccoli is my favorite)
1/2 teaspoon onion powder
1/4 tsp black pepper
4 skinless, boneless chicken breasts (or 8 chicken tenders)
1/2 cup shredded Cheddar cheese
1.Stir the soup, water, rice, vegetables and onion powder in a 9x13 baking dish.
2.Top with chicken. Season chicken with a little paprika. Cover with foil.
3.Bake at 375 degrees for 45 minutes or until done. Top with cheese, cover until melted.
This recipe was originally the campbells version, but when I substituted for GF cream of chicken I had to change the liquid amounts. I love the flavor of the onion powder in this dish. And it is a cinch to make. Prep time is literally 5 minutes. By the time your oven is preheated you are finished throwing it all into the pan. And I usually have most of these ingredients on hand.