Creamy Chicken and Rice Bake
Products you'll need:
- 1 can (284 mL) CAMPBELL’S® Condensed Cream of Mushroom Soup
- 1 cup (250 mL) water
- 3/4 cup (185 mL) uncooked regular long grain white rice
- 1/2 tsp (3 mL) onion powder
- 1/4 tsp (1 mL) ground black pepper
- 2 cups (500 mL) frozen vegetable
- 4 skinless, boneless chicken breast halves
- 1 cup (250 mL) shredded Cheddar cheese
- Mix soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
- Top with chicken. Sprinkle chicken with additional pepper,if desired. Cover.
- Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
For a toasty cheese topping – after baking,sprinkle the chicken with cheese,place dish under broiler for a few minutes and brown until cheese is golden.
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- One serving of vegetables
- Good source of calcium
- Excellent Source of fiber
- Source of protein
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