Chicken and Rice
2 Boneless Skinless Chicken Breast (diced)
1 C. Rice
1 package Frozen Veggies (your favorite combination)
Salt, Pepper, Garlic Powder
1 package Knorr Onion Soup Mix
1 can Cream of Celery (prepared with ½ milk, ½ water)
½ C. Cheese
1. Set the oven to 375°. Spray a 9X13 baking pan with non-stick spray.
2. Cook Rice with half as much water as it calls for just to soften it up. Pour rice into the pan when the waters almost gone.
4. Pour soup over the chicken making sure to cover it all. Add veggies on top. Cover with tin foil and bake for 50-80 mins.
5. 10 mins before it’s supposed to come out, add cheese to melt on top, and remove foil.