Yummy!

I've been trying to clean out kitchen cupboards this week, and discovered some Campbell's Fat Free Cream of Chicken soup. I glanced on the back and thought I'd try the recipe for Cheesy Chicken and Rice Casserole. We tried it tonight, and I think I'll make it again soon! It was even a hit with the Boo girl - she liked the peas and carrots from our plates. We added some fresh squash (from Grandmother and Granddaddy's garden) and steamed broccoli. Boo helped shake up the garlic salt bottle (which always gets those chunks in it, for some reason) which I used instead of onion powder. Also, I used some roasted turkey breast instead of chicken because it was already in the fridge. The only other sub I had was using a can of mixed veggies instead of frozen which was fine. Try it!

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 cups frozen mixed vegetables

4 skinless, boneless chicken breast halves (about 1 pound)

1/2 cup shredded Cheddar cheese

Heat the oven to 375°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.