Cheesy Chicken
Posted
Tue, 05/02/06
My husband took over cooking today. He made the following from Campbell's Kitchen:
Cheesy Chicken & Rice Bake
1 can (10-3/4 oz.) Campbell's Condensed Cream of Chicken Soup
Mix soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional black pepper. Cover. Bake at 375-degrees F for forty-five minutes or until chicken is no longer pink and rice is done. Uncover. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
Wilbert boiled the chicken first; neither one of us likes "pink in the meat." It also gave tenderness to the chicken that might not have been there otherwise. We didn't have cream of chicken soup in the pantry, so he used cream of celery soup instead.
It was a tasty and easy meal. I highly recommend it.
Tags: Casseroles;
Poultry
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