Cheesy Chicken and Rice Bake

Prep Time: 5 min
Bake Time: 45 min.
Serves: 4 - 6

1 can (10 3/4 oz.) Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Mix: soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. top with chicken. Sprinkle chicken with additional pepper.

Cover and bake at 375 degrees for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.

GET YOUR VEGGIES: Stir 2 cups of fresh, canned or frozen begetables into soup mixture before topping with chicken.

For a Mexican Twist: Substitute 1 tsp. chili powder for the the onion powder and pepper. Use 1 cup shredded Mexican cheese blend for the Cheddar cheese.

For an Italian Twist: Substutite 1 tsp. Italian seasoning, crushed, for both the onion powder and pepper. Use 1/2 cup shredded Parmesan cheese for the Cheddar cheese.