* Heat the oven to 375F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
* Top with the chicken. Cover the baking dish.
* 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.
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|Serving Size: 1 Serving (1543g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (13%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 157mg||48 %|
|Sodium 1369.7mg||47 %|
|Potassium 3059.3mg||81 %|
|Total Carbohydrate 192.3g||57 %|
|Dietary Fiber 46.7g||187 %|
|Sugars, other 145.7g|
|Protein 100.4g||143 %|
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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: 1269
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