Melissa Giles, Briant Giles, Recipe #5
Ingredients:
1 can (10 3/4oz.) Cream of Chicken
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegatables
1/2 tsp. onion powder4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. For 45 min. or until done. Top with cheese.
Makes 4 servings.
(Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.
Taste of Italy: In place of onion powder, use 1 tsp Italian seasoning, Substitute 1/3 cup shredded Parmesan of Cheddar.)
Before cheese
After Cheese
I'm making this on Tuesday, yummy yummy.
ReplyDeletehm... I wonder where Missy got this recipe... Because it's exactly the same as a recipe on the side of a Campbell's soup can!
ReplyDeleteWe figured you out, Missy.
actually I found it in Pam's magazine. But yes it was from Campbell's.
ReplyDelete