May 12-Cheesy Chicken & Rice Casserole

So, we just made this. It's REALLY good. We used an 11 x 9" pan instead of 11 x 8". No big dea. Also, where it says season chicken as desired, I put a little bit of salt and pepper on it. And It was pretty watery when we took it out of the oven, but after letting it sit for 10 minutes, it soaked up most of the juices. Oh yeah, and I got the recipe from light & Tasty magazine (one of the little bonus books) Well, that's about it. enjoy.1 can (10 3/4 oz.) Campbell's Cream of Chicken
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Stir soup, water, rice, onion powder, black pepper and vegetables in 11x8" (2-qt) shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375ºF for 50 min. or until chicken is cooked through and rice is tender. Top with cheese. Let casserole stand for 10 min. before serving. Stir rice.

This makes 4 servings. I figured out the calories for the ingredients I used and it's 286 calories a serving. There's a suggestion here for 2 ways you can make it differently.

Taste of Italy: In place of onion powder and pepper, use 1 tsp Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Mexican Fiesta: In place of onion powder and pepper, use 1 tsp chili powder. Substitute Mexican cheese blend for cheddar.