Tuesday, November 3, 2009

Cheesy Chicken and Rice Bake

This is one of our family's favorites!
I especially love it because not only is it good,
but it is SO quick and easy!
*It is a Campbell's recipe, but I modified it slightly because I thought the rice was a little too soupy when I followed the recipe exactly. My modifications are in parentheses.
5-6 boneless skinless chicken tenders, or 3 breasts cut into strips
1 can (10.5 oz) Cream of Chicken soup
1 1/3 cup water (I use 1 1/4)
3/4 cup uncooked rice (I use 1 cup)
1 cup Mozzarella cheese
onion powder
Italian seasoning
In a casserole dish, mix soup and water. Add the rice and seasonings to taste. Top with chicken and sprinkle with more seasonings. Top with cheese. Bake at 375* for 45 minutes or until chicken is cooked through. Serves 4-5.