Chicken and Rice Casserole

1

– 1/2 teaspoon onion powder – 1/2 teaspoon black pepper – 3/4 teaspoon salt – 1 1/2 cups frozen peas – 1 cup frozen diced carrots – 1/2 cup grated Parmesan cheese – 1 1/2 cups shredded cheddar chees

2

In a large bowl, mix together rice, cream of chicken soup, cream of mushroom soup, chicken, garlic powder, onion powder, black pepper, salt, peas, and carrots.

3

Mix in the Parmesan cheese and 1/2 cup of the shredded cheddar cheese. Stir to combine, then transfer to baking dish.

4

Top with remaining cheddar cheese and bake for 25-30 minutes or until thoroughly hot with the vegetables cooked through.

Full recipe & nutritional value on foodfaithfitness.com