Campbell's Cheesy Chicken & Rice Casserole

Ingredients

• 10 3/4 ounces Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 1/3 cups water
• 3/4 cup long-grain white rice, uncooked
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups frozen mixed vegetables
• 4 boneless skinless chicken breast halves
• 1/2 cup cheddar cheese, shredded

Directions

1. 1

   Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

2. 2

   Top with the chicken. Season the chicken as desired. Cover.

3. 3

   Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

4. 4

   Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese.

5. 5

   Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

6. 6

   Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

7. 7

   Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

8. 8

   Let stand 10 minutes prior to serving.