Easy Baked Chicken & Rice Casserole
15 minutes is all you need to put together this scrumptious one-dish casserole! Tender chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar…dinner is served!
Ingredient
- 1 can (10.5 ounces) Heart Healthy Condensed Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain white rice
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups fresh broccoli florets
- 1 cup baby-cut carrot, cut in half diagonally
- 1/3 cup shredded reduced fat Colby cheese or shredded Italian cheese blend
- 1/8 teaspoon paprika
- 1 1/4 pounds skinless, boneless chicken breast halves, 4 ounces each
Direction
- Heat the oven to 350°F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish.
- Place the chicken on the rice mixture. Season the chicken with additional black pepper and sprinkle with the paprika. Cover the baking dish.
- Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Cover and let stand for 10 minutes. Stir the rice mixture before serving.
