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Easy Cheesy Chicken and Rice Casserole

Here is a dump and bake casserole that makes for a perfect dinner.  This recipes serves 4-6, but can easily be doubled.  It is delicious with or without the topping.


1 10.5 ounce can condensed cream of chicken soup (NOT diluted)
¾ cup water
1 cup uncooked white rice
1 lb. uncooked chicken breast or tenders diced
1 12.6 ounce bag frozen baby broccoli florets (or cuts) or 1 cup of frozen peas and carrots blend
½ Tablespoon garlic powder
½  teaspoon pepper
1 Tablespoon creole mustard
½ cup shredded cheddar cheese
½ cup shredded Parmesan cheese

Optional Topping:
½ cup melted butter
½ cup panko bread crumbs
¼ cup shredded Parmesan cheese

Instructions
Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
Add cream of chicken soup, mustard, garlic powder, pepper, and water to the prepared dish. Whisk together until completely combined.
Stir in uncooked rice, uncooked chicken, Parmesan cheese, frozen vegetables. Cover tightly with foil and bake for 1 hour or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. Once casserole is done, remove from oven.  Mix topping ingredients in a small bowl, and sprinkle on top of casserole, return to oven uncovered.  Bake 8 more minutes. 

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