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Cheesy Chicken and Rice Casserole Recipe

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This recipe for Cheesy Chicken and Rice Casserole, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Brockman, TTU CDL
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 0z.) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
I pkg. of shredded cheddar cheese

Directions:
Directions:
Stir soup, water, rice, onion powder, black pepper and vegetables in 11x8" (2-qt.) hallow baking dish. Top with Chicken. Season chicken as desired. Cover. Bake at 375 F. for 50 min. or until chicken and rice are done. Top with Cheese. Let casserole stand. Stir rice before serving. Serves 4.

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
60 mins
Personal Notes:
Personal Notes:
Try it Alfredo: use 1/4 cup grated Parmesan for Cheddar. Add 2 tbsp. cheese with soup. Use Broccoli florets for vegetables. Top chicken with remaining Parmesan.

Make it Crunchy: Prepare and Bake as directed. Uncover. Top chicken with 1/3 cup of Frenches fried onions, crushed. Bake for 5 min. Top with cheese and let stand 10 min.

 

 

 

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