CHEESY CHICKEN & RICE BAKE
1 Cup UNCOOKED Instant rice
1 Can (10¾oz.) condensed cream of chicken soup
1 Cup water
½ Teaspoon onion powder
¼ Teaspoon black pepper
1½ Lbs. boneless, skinless chicken breast halves
(about 4 to 6 pieces)
1 Cup shredded cheddar cheese
1. Spray a 2-quart shallow baking dish with non-stick
2. Mix rice, soup, water, onion powder and black
Pepper in prepared baking dish.
3. Top with chicken and sprinkle with a little additional
black pepper. Cover and bake at 375o for 45 minutes to one hour, or until chicken is no longer pink and rice is cooked.
4. Uncover, sprinkle with shredded cheddar. Return to
oven uncovered just until cheese is melted.
(Makes 4 to 6 servings)
File #R129 D-3 C-4