1 can of Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen or cans of peas and corn
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
1 diced jalapeño
a lot of garlic!
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.
Bake at 375°F for 50 minutes. Top with cheese and let the casserole stand for 10 minutes.
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