Pella Chronicle

October 19, 2012

Cheesy Chicken & Rice Casserole

Staff Writer
The Chronicle

Pella — 1 can (10 3/4 ounces) Campbell's condensed cream of chicken soup (regular, 98% fat free or healthy request)

1 1/3 cups water

3/4 cup uncooked Uncle Ben's converted brand original rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups Birds Eye steamfresh mixed vegetables

1 1/4 lbs. skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese (about 2 oz.)

1. Preheat oven to 375F.

2. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11" X 8" X 2" baking dish.

3. Top the rice mixture with the chicken. Cover the baking dish.

4. Bake 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.

Serves 4.