Prep Time::5 mins
Cook Time::45 mins
Total Time::50 mins
Servings::6
Ingredients
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2 cups fresh or frozen vegetables
1 (10.5 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 ⅓ cups water
¾ cup uncooked regular long-grain white rice
½ teaspoon onion powder
4 skinless, boneless chicken breasts
½ cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Mix vegetables, condensed soup, water, rice, and onion powder together in a 12×8-inch shallow baking dish. Arrange chicken breasts on top; cover.
Bake in the preheated oven until chicken is no longer pink and cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with shredded cheese and serve.
Variations:
Italian: In place of onion powder, use 1 teaspoon of Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican: In place of onion powder, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.