Chicken and Rice Cheesy Casserole

Contributed by Kim M. (Centerville, OH)


  • 1 can condensed cream of chicken soup
  • 1 1/3 cups of water
  • 3/4 cup uncooked rice
  • 2 cups fresh or frozen vegetables
  • 1/2 tsp. onion powder
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup reduced fat cheddar cheese, shredded


  1. Stir soup, water, rice, vegetables, and onion powder in a 12”x8” baking dish.
  2. Season chicken as desired and add to top of casserole. Cover.
  3. Bake at 375°F for 45 minutes, or until chicken is thoroughly cooked.
  4. Top with cheese before the last 5 minutes of baking.

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