"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Chicken and Rice Bake Recipe

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

Contributor:  
Contributor:  
Julie Withers
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1-1/3 c. water
3/4 c. uncooked regular long grain white rice
1/2 tsp. onion powder
1/4 tsp. black pepper
1-1/2 lb. boneless chicken breast halves
1 c. shredded cheddar cheese

Directions:
Directions:
Mix soup, water, rice, onion powder and black pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done. Uncover, sprinkle chicken with cheese and bake another 5 minutes or until cheese is melted.

Personal Notes:
Personal Notes:
You can also add 2 cups of fresh, canned or frozen vegetables into soup mixture before topping with chicken.

 

 

 

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