Cheesy Chicken, Rice and Vegetable Casserole
- Prep 15 min
- Total 60 min
- Servings 4
Ingredients
1 can cream of chicken condensed soup
1 1/3 cups water
3/4 cup white rice
1/2 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
Steps
- 1Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
- 2Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
- 3Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.
This was real good but the big hit for the evening was the side dish...
Wilted Coleslaw
Wilted Coleslaw
2 cups shredded cabbage
2 green onion, sliced
1/4 tsp celery seed
1/2 tsp salt
4 bacon strips
2 tbl. sugar
3 tbl. vinegar
dash of paprika
In small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tbl dripping. Crumble bacon over cabbabe mixture. To the dripping, add sugar, vinegar and paprika; heat until the sugar is dissolved. Pour over the cabbage mixture and toss to coat. Serve immediately. Yield: 2 servings.
2 green onion, sliced
1/4 tsp celery seed
1/2 tsp salt
4 bacon strips
2 tbl. sugar
3 tbl. vinegar
dash of paprika
In small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tbl dripping. Crumble bacon over cabbabe mixture. To the dripping, add sugar, vinegar and paprika; heat until the sugar is dissolved. Pour over the cabbage mixture and toss to coat. Serve immediately. Yield: 2 servings.
