1 can cream of chicken soup
1-1/3 c. water
3/4 c. uncooked white rice
1/2 tsp. onion powder
1/4 tsp. black pepper
1-1/2 lbs. chicken (4-6 breasts)
1 c. shredded cheddar cheese
Mix soup, water, rice, onion powder and black pepper in a 2 qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done. Uncover. Sprinkle cheese over chicken. Tip: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
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