Creamy Chicken and Rice Bake
- Mix soup, water, rice, onion powder and black pepper in shallow 2 qt baking dish. Stir in vegetables (if frozen, thawed under running water).
- Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover
- Bake at 375°F until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
- Tip: For a toasty cheese topping – after baking, sprinkle the chicken with cheese, place dish under broiler for a few minutes and brown until cheese is golden.