1 10-oz can Campbell's cream of chicken soup 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast halves 1/2 cup shredded Cheddar cheese
Heat the oven to 375 F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Season the chicken as desired. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
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