1 can cream of chicken soup1 1/3 c. water3/4 c. uncooked long-grain white rice2 c. fresh or frozen veggies (I used frozen)1/2 tsp. onion powder1/4 tsp. pepper4 skinless, boneless chicken breast halves1/2 c. shredded cheddar cheese
Stir the soup, water, rice, veggies, onion powder and pepper in a 9x13 in. baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. Bake at 375* for 45 min. or until done. Top with cheese.