Cheesy Chicken Bake

(I apologize ahead of time, I forgot to take pictures of this.  Oops!)

Cheesy Chicken Bake
Prep: 5min    •     Bake: 35-45min

1 can cream of chicken soup (regular or fat-free)
1 1/3 cups water
1 tsp Worcestershire Sauce
3/4 cup UNCOOKED regular long-grain white rice
2 cups cubed cooked chicken
1/2 cup shredded cheddar cheese
1 can (or enough to cover) french fried onions

1. Stir the soup, water, Worcestershire, rice, chicken, and cheese in a 2qt casserole.  Cover.
2. Bake at 350°F for 35-45min or until hot.  Stir.
3. Sprinkle with onions.  Bake for 5min more or until golden.
4. Let sit for 10min
5. Enjoy!

Added notes:
a. I seasoned my chicken with fresh ground garlic and sea salt and seasoning salt.
b. I added a shake of onion powder, and quite a bit of garlic sea salt and seasoning salt to the soup mixture to taste.  My family prefers well seasoned food, though.
c. The recipe called to cook it for 35min, but it was still watery at that point so I cooked it for 10 more minutes.  It was a TAD on the dry side, so I might try 5 more minutes next time.  Just play with the cooking time according to your particular oven.  The next day I just added a tiny bit of water to it before I microwaved it, and it was perfect.

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