Menu blues

 It’s that time of year when meal planning just doesn’t come easily.

Hubby Bryan and I are craving some grilled favorites, but the weather hasn’t been cooperating. And we’re tired of our usual wintertime comfort fare, so I’ve been searching my files and other venues for new options to add some variety to our weeknight menus.

From the Campbell’s Kitchen, comes this option which would make use of the package of rice that has been lurking in the back of the pantry.

Cheesy Chicken and Rice Casserole

Heat oven to 375 degrees. In a 2-quart shallow baking dish, combine 1 can cream of chicken soup, 1 1/3 cups water, ¾ cup uncooked regular long-grain white rice, ½ teaspoon onion powder, ¼ teaspoon ground black pepper and 2 cups frozen mixed vegetables. Top with 4 skinless, boneless chicken breast halves. Cover baking dish.

Bake for 50 minutes or until chicken is cooked through and rice is tender. Top with ½ cup shredded cheddar cheese and let stand for 10 minutes. Stir rice before serving.

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