One Dish Chicken and Rice

Ingredients:

    1 can (10 1/2 ounces) cream of mushroom soup, condensed (Campbell's 98% sodium reduction)
    1 cup water (Used half can of skim milk, half water)
    3/4 cup rice  (I used two boil-in bags of Uncle Ben's)
    1/4 teaspoon paprika (to taste. also used some celery salt)
    1/4 teaspoon pepper
    4 boneless chicken breast halves, without skin (used 3 pound bag of frozen breasts--thawed)
     also included some fresh mushroom slices, about 2 or 3 ounces.


Preparation:
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender.
Serves 4

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Campbell's cheesy chicken and rice casserole
Ingredients

    1 (10.75 ounce) can Campbell'sŪ Condensed Cream of Chicken Soup (regular or 98% Fat Free)
    1 1/3 cups water
    3/4 cup uncooked regular long-grain white rice
    2 cups fresh or frozen vegetables
    1/2 teaspoon onion powder
    4 skinless, boneless chicken breasts
    1/2 cup shredded Cheddar cheese

Directions

    Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
    Top with chicken. Season chicken as desired. Cover.
    Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Footnotes

    TIPS
    Italian: In place of onion powder, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
    Mexican: In place of onion powder, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.