"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cheesy Chicken and Rice Bake Recipe

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This recipe for Cheesy Chicken and Rice Bake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Amie Retz
Added: Wednesday, January 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (10¾ oz.) can - Campbell’s cream of chicken soup
1 & 1/3 c. - water
¾ c. - regular white rice, uncooked
½ tsp. - onion powder
¼ tsp. - black pepper, ground
4 - chicken breast halves, skinless & boneless
1 c. - cheddar cheese, shredded

Directions:
Directions:

Mix soup, water, rice, onion powder and black pepper in 2-qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375º for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese.

Personal Notes:
Personal Notes:
For a veggie twist: Stir 2 cups of fresh, canned or frozen vegetables into soup mixture before topping with chicken.

For a Mexican twist: Substitute 1 tsp. chili powder for both the onion powder and pepper. Use 1 cup shredded Mexican cheese blend for the cheddar cheese.

For an Italian twist: Substitute 1 tsp. Italian seasoning for both the onion powder and pepper. Use 1/3 cup shredded Parmesan cheese for the cheddar cheese.

 

 

 

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