Tuesday, January 19, 2010

Cheesy Chicken and Corn Casserole

1 can cream of chicken
1 1/2 cups water
1 cup uncooked regular long-grain white rice
1 can corn, drained
1/2 teaspoon onion powder
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, corn, and onion powder in a 12 x 8 inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

This one was good but a bit meager. I would probably double the recipe next time (and it would still probably fit in the pan!) I would not, however, double the corn. It ended up being pretty corny-- no pun intended!

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