3/4 cup uncooked instant rice
1/2 cup water
1/2 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)
2 tablespoons Dijon-style mustard
1/2 cup shredded Parmesan cheese
1/2 cup crushed corn flakes
1 tablespoon dried ranch dip seasoning mix*
4 (4- to 6-ounce) boneless skinless chicken breasts
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with no-stick cooking spray.
Combine rice, water, milk, soup and vegetables in bowl. Spoon mixture into prepared baking dish.
Combine butter and mustard in bowl; set aside.
Combine Parmesan cheese, corn flakes and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
Place chicken on top of rice mixture. Bake 40-45 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.
*Substitute 1 tablespoon dried onion soup mix.
- Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.
- To freeze and bake later, prepare mixture as directed in 13x9-inch casserole dish. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Bake, covered for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.