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Prep: 5 minutes Cook: 3 hours (let stand 10 minutes)

Makes: 4 servings

Ingredients:

- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken

Soup (Regular, 98% Fat Free or Healthy Request®)

- 1 1/3 cups water

- 3/4 cup uncooked regular long-grain white rice

- 1/2 teaspoon onion powder

- 1/4 teaspoon ground black pepper

- 2 cups frozen mixed vegetables

- 1 1/4 pounds skinless, boneless chicken breast halves

- 1/2 cup shredded Cheddar cheese

Directions:

1. Stir the soup, water, rice, onion powder, black pepper and vegetables in

the removable stoneware in the Casserole Crock

slow cooker..

2. Top the rice mixture with the chicken.

3. Cover and cook on HIGH for 3 to 4 hours or until the chicken is cooked

through and the rice is tender. Top with the cheese. Let stand, covered,

for 10 minutes. Stir the rice mixture before serving.

Ingredient Note: You can substitute converted rice for the regular rice, if you prefer.

This recipe may also be cooked on LOW for 5 to 6 hours or until the chicken

is cooked through and the rice is tender.

Cheesy Chicken Rice

Casserole

Slow Cooker Recipe Book