1 can cream of chicken soup1 1/3 cup water
3/4 cup uncooked long grain white rice
2 cups fresh or frozen vegetables
1/2 tsp onion powder
2-4 chicken breasts
1/2 cup cheddar cheese
Stir the soup, water, rice onion powder and vegetables together in a 9X13 pan. Season chicken if desired and place on top of mixture. Cover. Bake at 375 for 45 minutes or until done. Top with cheese.
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