Cheesy Chicken and Rice Casserole

This is an oldie but goodie from Campbell's. There are lots of variations of this recipe that I prefer more, but HERE is the original recipe. See below for MY recipe.
What you need for ORIGINAL recipe.

4 skinless, boneless chicken breasts

1/2 cup shredded Cheddar cheese

1  can Cream of Chicken Soup

1 cup water

1 package of white rice

2 cups fresh or frozen vegetables

Salt, Pepper, Garlic Powder, Onion Powder

What to do:

Combine the soup, water, rice, and veggies in a 13x9 baking dish.

Place the chicken breasts on top and sprinkle them with the seasonings.

Cook at 350 for about 45 minutes or until chicken is done.

When you remove the casserole from the oven, sprinkle it all with the shredded cheese and allow to sit for about 5 minutes while it cools and the cheese melts before serving.

This is a great meal to throw together in the morning and pop in the oven when you get home for dinner. You can also double or half the recipe if you are cooking for more or less people.

Now, as I mentioned, there a lot of ways to change this recipe:

1. To make it Italian, season your chicken with Italian seasoning.

2. Make it Mexican by leaving out the garlic and onion and sprinkling the chicken with Chili Powder, some Cumin, and using Mexican blend shredded cheese instead of cheddar.

3. Use a bag of frozen mixed veggies instead of different varieties.

4. Top with mushrooms before baking.

5. Use brown rice instead of white for a healthier version.

6. Substitute other  "Cream of" soups instead of Chicken such as Cream of Mushroom, or Cream of Cheddar.

When I make this, I do a simple, quick version:

I use Boil in a Bag rice (brown or white)

I cook the chicken breasts on the stove in a skillet with the seasonings.

Cook the mixed veggies in a pan on the stove or the SteamFresh kind in the microwave.

When the chicken is done, I chop it into large chunks, but you can leave them whole if you like.  

In a casserole dish, combine a can of Cream of Mushroom soup with about a 1/2 cup of Sour Cream.

Stir in the mixed veggies from the pan, and add in the chicken last.

Mix well and top with the cheese. Bake at 400 for about 15 minutes to melt the cheese and heat through.

Serve with crescent rolls or cornbread.

As you can see, I cheat and my version is MUCH quicker since everything is done before you put it in the oven.

Enjoy!