This hearty meal combines ingredients from all four of the main food groups and can be served completely solo or paired with something small. I served it with some leftover bread from the Lund's bakery.
Cheesy Chicken & Rice Casserole Recipe
1 can (10 3/4 oz.) Campbell's Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice (I usually go with brown rice and add a little extra)
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
Stir soup, water, rice, onion powder, black pepper and vegetables in 11x8-inch shallow baking dish (I typically just use the standard 9x13-inch). Top with chicken. Season chicken as desired. Cover. Bake at 375 degrees for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand for 10 minutes.