Easy Chicken & Rice

Monday, August 11, 2008
This is a quick and easy weeknight meal.   I adapted this from the Campbell's Soup website.

Easy Chicken and Rice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water 

1/3 cup milk
3/4 cup uncooked regular long-grain white rice 

1/2 tsp. onion powder 

1/2 tsp. paprika
1/4 tsp. ground black pepper 

4 skinless, boneless chicken breasts halves

Stir the soup, water, rice, onion powder, paprika and black pepper an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired - I use Seasoned Salt. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Let casserole stand for 10 minutes. Stir rice before serving.


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