Okay, so here is where I was going with this post... I am always on the lookout for recipes that are quick, easy, and feed around between 2 to 4 people. Here is the most recent trial that I did this week. It is from the back of the Cream of Chicken soup can. It was so yummy!!
Bake: 50 minutes
Stand: 10 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder (I substituted Mrs. Dash's Lemon Pepper for this and the pepper, then I sprinkled it on the top of the chicken also)
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (I used half green peas and half carrots, celery, and onions)
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.