Cheesy Chicken & Rice Casserole
- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 tsp. onion powder
- 1/4 tsp. ground black pepper
- 2 cups frozen mixed vegetables
- 4 skinless, boneless chicken breasts halves
- 1/2 cup shredded Cheddar cheese
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender.
Top with cheese.
Let casserole stand for 10 minutes. Stir rice before serving.