Cheesy Chicken Rice Casserole

Ingredients

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

Directions

Heat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Cheesy Chicken Rice Casserole

I found this recipe last year thanks to someone posting the link on facebook.  I cannot believe I never came across something like this before.  It is so easy!!

I have found it takes longer than 50 minutes even in a working oven (first time I made it was in a dodgy non fan forced oven).  I also cut and flatten the chicken so it cooks evenly and quickly.  Another option is to just do the rice without adding the chicken, this way you can use any flavour soup and serve it with whatever!!  This is definitely added to my winter menu from now on!!

Linking up with One Mother Hen for Open Slather.

Ps sorry about the American measurements!!