10 3/4 ounce can cream of chicken soup 1 1/3 cups water 3/4 cup uncooked long grain white rice 1/2 teaspoon onion powder 1/4 teaspoon pepper 1 1/2 pounds skinless, boneless chicken breast halves 1 cup shredded Cheddar cheese
Mix first 5 ingredients in shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Uncover, sprinkle cheese over chicken.
VARIATION: GET YOUR VEGGIES- Stir 2 cups fresh, canned or frozen veggies into soup mixture before topping with chicken.
Makes 4 servings.
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