Easy Chicken & Rice Casserole

• 1 can (10 3/4) oz condensed cream of chicken soup
• 1 1/3 c water
• 3/4 uncooked regular long-grain white rice
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 2 c fresh or frozen mixed vegetables
• 4 skinless, boneless chicken breast halves
• 1/2 c Cheddar cheese

1. 1. Stir soup, water, rice, onion powder, black pepper, and vegetables in an 11" X 8" (2-qt) shallow covered baking dish.
2. 2. Top with chicken (season chicken first if desired)
3. 3. Cover and bake at 375 degrees for 50 minutes or until chicken and rice are done.
4. 4. Top with cheese and let stand for 10 minutes.
5. 5. Stir rice before serving.
6. Option: For Alfredo version, substitute 1/4 c Parmesan cheese for Cheddar. Add 2 Tbs Parmesan with soup. Substitute broccoli florets for mixed vegetables.

chicken soup, water, white rice, onion, ground black pepper, vegetables, skinless, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/easy-chicken-rice-casserole-50062090 (may not work)