Serves: 6
Total Calories: 345
Spread rice in a lightly greased 13"x9" baking pan. Combine chicken, soup and water; mix well. Spread over rice; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until cheese is golden and bubbly.
Tip: Need a quick & easy side dish for Sunday dinner? Boil baby Yukon gold potatoes whole…no need to cut or peel. Then mash boiled potatoes with milk, butter and ricotta cheese to taste.
This Sandy’s Chicken-Rice Bake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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