Sunday, June 8, 2008

Chicken and Rice Casserole

2 cups frozen veggies
1 can cream of chicken soup
1/3 cup water
3/4 cups uncooked long-grain white rice
4 boneless skinless chicken breast halves
1/2 cup shredded Cheddar cheese
1/2 teaspoon onion powder

Mexican taste: In place of onion powder, use 1 teaspoon chili powder. In place of Cheddar cheese, use Mexican cheese.
Italian taste: In place of onion powder, use 1 teaspoon Italian seasoning. In place of Cheddar cheese, use Parmesan.

1. Heat oven to 375 degrees. Stir together cream of chicken soup, water, rice, veggies, and onion powder in a casserole dish. Add chicken pieces side by side.
2. Cover with foil and bake for 45 minutes.
3. Remove foil carefully and cut into chicken to be sure it is not pink. If chicken is done, top with cheese and return to oven (without foil) for 3-5 minutes or until cheese is melted.
4. Allow to cool before serving.

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