Cheesy Chicken and Rice Bake Jan Peterson
1 can Cream of Chicken Soup (98% fat free) ½ tsp. onion powder
1 1/3 cups water ¼ tsp. pepper
¾ cup uncooked regular rice 1 ½ lb. Chicken breast (about 4
2 cups frozen mixed vegetables
6 slices bacon 1 cup shredded Cheddar cheese
Mix soup, water, rice, vegetables, onion powder and black pepper in 2 qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 30 minutes uncover and top with bacon slices. Bake until bacon is crisp. Add cheese and put in oven until cheese melts.