Chicken and Rice Casserole
1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1 T. dehydrated minced onion
1/2 t. garlic powder
1/4 tsp. ground black pepper
2 cups frozen vegetables
4 chicken thighs, skinned
1/2 cup shredded Cheddar cheese
kosher salt
ground black pepper
Stir the soup, water, rice, onion, black pepper and vegetables in an 13x9 baking dish. Top with the chicken. Season the chicken with kosher salt and pepper. Cover with aluminum foil.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
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