Cheesy Chicken & Rice Casserole
1 can (10 3/4oz) campbell’s cream of chicken soup
1 1/3 c. water
3/4c uncooked regular long-grain white rice
½ tsp onion powder
¼ tsp ground black pepper
2c frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2c. shredded cheddar cheese
Stir soup, water, rice, onion poder, black pepper and vegetables in 11x8” shallow baking dish.
Top with chicken. Season chicken as desired. Cover
Bake at 375F for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.