Cheesy Chicken and Rice Casserole
Slightly adapted from: Campbell's Kitchen
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 cups frozen mixed vegetables (whatever variety you like)
1 1/4 pounds skinless, boneless chicken tenders
1/2 cup shredded 2% Cheddar cheese (about 2 ounces)
Top the rice mixture with the chicken. Cover the baking dish with foil.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.