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Cheddar Chicken and Rice Casserole Recipe

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

Contributor:  
Contributor:  
Gail Burgess
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
salt and pepper to taste

Directions:
Directions:
Stir soup, water, rice, and onion powder in a 12x9 baking pan. Top with chicken halves. Season as desired with salt and pepper. Cover with foil. Bake at 375 for 45 minutes or until chicken is cut and juices run clear. Remove foil. Sprinkle with cheese and put in oven long enough for cheese to melt. Serve with your favorite vegetable.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
One of Tim's favorites. Perfect comfort food for Maine's long winter nights.

 

 

 

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