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Cheesy Chicken and Rice Recipe

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

Meghan Bentle
Added: Monday, June 9, 2008


1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Reg. or fat free)
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
3 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese

Stir the soup, water, rice, onion powder, black pepper & vegetables in an 11x8 (2 quart) shallow baking dish.
Top with chicken. Season the chicken as desired, Cover.
Bake at 375 for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try it Alfredo: Substitute 1/4 cup grated Parmesan for the cheddar cheese. Add 2 tbsp. Parmesan cheese with soup. Use broccoli flowerets in place of frozen vegetables. Top chicken with remaining parmesan cheese.

Mexican: In place of onion powder and pepper, use 1 tsp. chili powder. Substitute Mexican cheese blend for cheddar.




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