Ingredients:
1 (10 1/2 ounce) cans 98% fat-free cream of chicken soup
1 1/3 cups water
3/4 cup white rice, uncooked
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
4 chicken breast halves
Directions:
Preheat oven to 375.
Mix soup, water, rice, onion powder, and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle contents of dish with additional pepper and cheddar cheese. Cover and bake 45 minutes until chicken is no longer pink and rice is done.
For a Mexican spin–omit pepper and onion powder. Add 1 teaspoons chili powder and substitute Mexican cheese.
For an Italian spin–omit pepper and onion powder. Add 1 teaspoons Italian seasoning. Substitute 1/3 cup shredded Parmesan.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.