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Cheesy Chicken and Rice Casserole Recipe

By Capper's Farmer
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Try the Italian or Mexican versions if you are looking for something different
Try the Italian or Mexican versions if you are looking for something different
Photo by GettyImages/StephanieFrey
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4 servings SERVINGS

Ingredients

  • 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

Directions

  • 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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    Tagged with: Chicken, October 2006, recipe, rice
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