Stir the soup, water, rice, garlic powder, black pepper and vegetables in a 2-qt. shallow baking dish. Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Serve
Ingredients
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1 can Cream of Chicken Soup (10 3/4 ounce Can)
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1 1/3 cups water
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4 skinless, boneless chicken breast halves (1 lb)
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1/2 teaspoon garlic powder
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2 cups frozen peas and carrots
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3/4 cup uncooked regular long-grain white rice
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1/2 cup shredded cheddar cheese
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1/4 teaspoon ground black pepper
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