1 can (10 3/4 oz) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 tsp onion powder
2 cups fresh or frozen veggies
4 skinless, boneless chicken breast halves
1/2 c cheddar cheese
Stir soup, water, rice, onion powder, and beggies in 9X13 pan.
Top with chicken, cover
Bake at 375 for 45 minutes or until done. Top with cheese.
