One of our favorite meals to make in this house is Cheesy Chicken and Rice. I found this recipe on the back of the Campbells Cream of Chicken Soup – but have modified it a bit for our liking.
Boneless skinless chicken breasts – halved if they’re thick.
1 can Cream of Chicken Soup
1 Can’s ^ worth of Whole Grain Rice
1 1/2 Can’s of Water
1/2 Bag of mixed veggies (we <3 the Target/market pantry kind!)
Mix Cream of Chicken Soup, Rice, Water, and Vegetables. Top with frozen or thawed chicken breasts. Sprinkle with Lawry’s Season Salt, Pepper, and any other seasoning you might like – We love the pampered chef garlic peppercorn rub.
Cover with Aluminum Foil and bake @350 for 60-90 minutes depending on how thawed the chicken is. We use a cordless meat thermometer to tell us when it’s done.
During last few minutes, remove aluminum foil and top with shredded cheese.