2 cans (10.5 oz. each) cream of chicken soup 2 cans (14.5 oz. each) chicken broth 2 cups uncooked long-grain white rice 2 cups frozen mixed vegetables (carrots, corn, green beans and peas) 1 teaspoon salt 1 teaspoon paprika ½ teaspoon onion powder ¼ teaspoon black pepper 3 large boneless skinless chicken breasts (1.5 lbs); cut in half ½ cup (2 oz.) shredded cheddar cheese
Preheat oven to 375°F.
Stir soup and chicken broth in large bowl until blended.
Add rice and frozen vegetables; mix well.
Combine salt, paprika, onion powder and pepper in small bowl.
Add 1/2 of the seasoning mixture to rice mixture; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Place chicken over rice mixture; sprinkle with remaining seasoning mixture. Cover with foil.
Bake 1 hour 15 minutes or until chicken is done (165°F).
Sprinkle with cheese; bake, uncovered, 10 minutes or until melted.
Substitute: Prepare using cream of celery or cream of mushroom soup.
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