Cheesy Chicken and Rice Bake

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 1 13 cups water
• 34 cup uncooked white rice
• 12 teaspoon onion powder
• 14 teaspoon ground black pepper
• 4 boneless skinless chicken breasts
• 1 cup shredded cheddar cheese

1. Mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish.
2. Top with chicken.
3. Sprinkle chicken with additional pepper.
4. Cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done.
5. Top with cheese.
6. Optional: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
7. For a Mexican twist: Omit onion powder and pepper.
8. Add 1 teaspoons chili powder to soup mixture.
9. Substitute mexican cheese blend for the cheddar.
10. For an Italian twist: Omit onion powder and pepper.
11. Add 1 teaspoons Italian seasoning, crushed, to soup mixture.
12. Substitute 1/3 cup shredded parmesan cheese for the cheddar cheese.

campbells cream, water, white rice, onion powder, ground black pepper, chicken breasts, cheddar cheese

Taken from www.food.com/recipe/cheesy-chicken-and-rice-bake-302953 (may not work)