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 large bowl. Spoon mixture into prepared baking dish.
Combine butter and mustard in small bowl.
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 for 40 to 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.