1. Mix soup, water, rice, onion powder and pepper in 2 qrt. shallow baking dish. top with chicken, sprinkle chicken with additional pepper.
2. Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done. top with cheese
FOR A MEXICAN TWIST:
1 tsp chili powder for both the onion powder and the pepper. use 1 c shredded mexican cheese blend for the cheddar
FOR AN ITALIAN TWIST:
1 tsp Italian seasoning, crushed, for both the onion powder and the pepper, use 1/3 c shredded parmesan cheese for the cheddar