Cheesy Chicken and Rice

Contributed by Kate Ingram:

1 can cream of chicken soup (I use campbell's Healthy request)
1 1/3 c water
3/4 c uncooked rice (not instant)
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless boneless chicken breast (I usually cut it into pieces)
1 c shredded cheese

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

Extra: Make this with 2 cups of fresh, canned, or frozen veggies into soup before topping with chicken. We like broccoli and cauliflower with it.