Mix soup, water, rice, onion powder and black pepper in 2qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
Cover with aluminum foil and bake at 375 F for 45 min. or until chicken is no longer pink and rice is done.
Uncover, sprinkle cheese over chicken, the cheese melts from the heat of the chicken.
For a nice addition stir in 2 cups of fresh or canned, or frozen vegetables into soup mixture before topping with chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (35%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 60.6mg||19 %|
|Sodium 798.9mg||28 %|
|Potassium 175.9mg||5 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 38.4g|
|Protein 21.8g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 388
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If you have leftovers, I suggest making this
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