Asiago Cheesy Chicken & Rice Casserole


1 can (10.75 oz.) cream of chicken soup (or cream of mushroom)
1 1/3 cups water
1 teaspoon italian seasoning
2 cups fresh or frozen vegetables
Half package Rice River Farms Pasta Rice Blend, w/ half of the seasoning packet
3 Italian Vinaigrette boneless skinless chicken breasts
1/2 cup shredded asiago cheese


Stir the soup, water, rice, vegetables and italian seasonings in a 12 X 8 shallow baking dish.
Top with chicken and cover.
Bake at 375 degrees for 45 minutes or until done.  Top with asiago cheese.
Makes 3 servings.

As featured on "WMBD This Morning" September 18, 2006.  Tune in each Tuesday Morning to see Bob and Katie's "Recipe of the Week"!

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