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
Directions 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.