1 10 -ounce can Campbell s
Condensed Cream of Chicken
Soup (regular or 98 percent fat free)
11/3 cup water
cup uncooked regular long-grain white rice
teaspoon onion powder
teaspoon ground black pepper
1 pounds skinless, boneless chicken breast halves (about 4 to 6)
1 cup shredded cheddar cheese (4 ounces)
Cook s note: For a Mexican flavor, substitute 1 teaspoon chili powder for the onion powder and 1 cup shredded Mexican cheese blend for the cheddar cheese. For an Italian fl avor, substitute 1 teaspoon Italian seasoning for the onion powder and 1/3 cup shredded Parmesan cheese for the cheddar cheese.
Mix soup, water, rice, onion powder, and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper if desired. Cover. Bake at 375 degrees for 45 minutes or until chicken is done and rice is done. Uncover. Sprinkle cheese over chicken.
Yield: 4 to 6 servings
Source: Campbell s Soups