This easy, one-dish meal is perfect for busy nights!
Ingredients
- 1 can Condensed Cream of Chicken Soup
- 1 ⅓ cups water
- ¾ cup instant long grain white rice
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup frozen peas (or mixed vegetables)
- 1 cup frozen carrots (or mixed vegetables)
- 1 ¼ pounds skinless, boneless chicken breast halves, cut in half or pounded to ½-¾” thickness
- ½ cup shredded Cheddar cheese (about 2 ounces)
Directions
- Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
- Top the rice mixture with the chicken. Cover the baking dish.
- Bake for 30-40 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
