1 can (10-2/4 oz.) Campbell's Cream of Chicken Soup (Reg or fat free)
1-1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chick breast halves
1/2 cup shredded Cheddar cheese
1. Stir soup, water, rice, onion powder, black pepper aned vegetables in 11" x 8" (2-qt) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 degrees for 50 minutes or until chicken and rice are done. Top with cheese. Let stand for 10 min. Stir rice before serving.
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