from Tammy
1 Can of Campbell's Cream of Chicken Soup
1 1/3 cups of water
3/4 cup of uncooked white rice
1/2 tsp onion powder
1/4 tsp pepper
2 cups of Frozen Vegetables (I use Birdseye Corn, Green Beans and Carrots Mix)
4 Chicken Breasts
1/2 cup shredded cheese (sometimes I use some Pepper Jack cheese too - to spice it up a bit.)
Heat oven to 375. Stir the soup, water, rice, onion powder, pepper and veges together in a 9x13 baking dish. Top with chicken. Cover the baking dish with foil. Bake for 50 minutes or until the chicken is fully cooked and the rice is tender. Top with cheese. Serve.
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