Creamy Chicken And Rice Bake

• 1 (10 ounce) can cream of chicken soup (can use low fat)
• 1 cup water
• 3/4 cup long-grain white rice
• 1/2 teaspoon onion powder
• ground black pepper, to taste
• 2 cups vegetables (your choice, can use fresh or frozen)
• 4 boneless skinless chicken breasts, halves
• 1 cup cheddar cheese, shredded

1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water).
2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover
3. Bake at 375u0b0F until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
4. Tip: For a toasty cheese topping - after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.

cream of chicken soup, water, longgrain white rice, onion powder, ground black pepper, vegetables, chicken breasts, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-and-rice-bake-160169 (may not work)