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Cheesy Chicken and Rice Casserole Recipe

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By Capper's Farmer | Jun 21, 2018

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Try the Italian or Mexican versions if you are looking for something different
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  • 4 servings



  • 1 can (10 3/4 oz.) cream of chicken soup
  • 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


  • Stir soup, water, rice, onion powder and vegetables in a 12-by-8-inch shallow baking dish. Top with chicken. Season chicken as desired. Cover and bake at 375°F. for 45 minutes, or until chicken and rice are done. Top with cheese. Italian version: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for cheddar.Mexican version: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.This recipe originally aired in the October 2006 issue of Heart of the Home.

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