Cheese Chicken and Rice Casserole

This one came out of a cooking magazine and we tried it just the other day. SUPER EASY! We really liked it. -Kathy

Cheese Chicken and Rice Casserole from Campbell's
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (we used cream of mushroom)
1 1/3 cup 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 veggies (we used 1c broccoli and 1 c carrots)
4 skinless, boneless chick breast halves
1/2 c shredded Cheddar cheese

1. Stir soup, water, rice, onion powder, black pepper and veggies in 11 x 8" (2qt) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover (yeah - just realized I didn't do this and it still turned out good.)
3. Bake at 375 F for 50 min. or until chicken and rice are done. (timing worked for me) Top with cheese. Let casserole stand. Stir rice before serving. (I did this in the dish around the chicken).