This is one of those comforting casseroles that really hits the spot on a chilly evening. It’s got everything-protein, starch, and vegetables, although a green salad would be a good side dish for an extra veggie serving. For dessert, serve chocolate chip cookies, homemade or from one of those Pillsbury tubes of dough. Don’t forget the milk!

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover with lid or foil.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with cheese, recover, and let casserole stand for 10 minutes. Stir rice before serving.

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