Kitchen Adventures 16.1

Chicken and rice is a common combination. I know I've posted several recipes involving these ingredients as the main components. Still, I always look for different ways to use these ingredients together. They are things I always have on hand, so to me it makes sense to find recipes that use these items.

This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.

Cheese Chicken & Rice Casserole

Ingredients:

1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese

Directions:

1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.