Lisa Stueber
3/4 cup rice (10-minute variety)
1 can (10 3/4 oz) cream of chicken soup
1 cup water
1/2 tsp onion powder
1/4 tsp ground black pepper
1 1/2 lb boneless chicken breast (about 4-6)
1 cup shredded cheddar cheese
Mix rice, soup, water, onion powder, and black pepper in 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional black pepper. Cover.
Bake at 375 for 45 minutes or until chicken os no longer pink and rice is done.
Uncover. Sprinkle cheese over chicken.
Eat your veggies: stir 2 cups of fresh, canned, or frozen veggies into the soup mixture prior to topping with chicken.
Serves 4-6
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1 comment:
To spice it up add 1-2 chopped chipotle peppers in adobo sauce. when we do this, we divide into to square pans, so the kids don't get the spicey version.
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