Stir soup, water, rice, onion powder and vegetables in 12x8 shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake @ 375 for 45 minutes or until chicken and rice are done. Top with cheese.
Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded parmesan cheese for cheddar.
Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute mexican cheese blend for cheddar.
** May have to cook 1 hour and 15 minutes. My chicken took that long the first time!!**
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1364g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (15%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 567.6mg||175 %|
|Sodium 23531.5mg||811 %|
|Potassium 3268mg||86 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.4g|
|Protein 239g||341 %|
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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: 1327
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