Chicken, Rice & Vegetable Bake

7 ingredients
6 steps

Ingredients

  • 1 (284 ml) cancampbell's low-fat cream of chicken soup
  • 1 cup water
  • 1 (170 g) packagelong grain wild rice mix
  • 1 (450 g) bag frozen vegetables (combination broccoli, carrots, water chestnuts)
  • 12 cup cheddar cheese, shredded
  • 6 boneless chicken breast halves
  • paprika

Directions

  1. 1
    Mix soup water, rice vegetables and half the cheese in 3 L shallow baking dish.
  2. 2
    Top with chicken.
  3. 3
    Sprinkle with papriks.
  4. 4
    Cover.
  5. 5
    Bake at 375F for 1 hour or until chicken is cooked through.
  6. 6
    Top with remaining cheese.

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