Cheesy Chicken and Rice Casserole

1 (10 3/4 oz.) can cream of chicken soup

1 1/3 cups water

3/4 cup uncooked long-grain rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

1/2 tsp. pepper

4 boneless skinless chicken breast halves, thawed

1/2 cup shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and pepper in a shallow 2 1/2-qt. baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. Bake at 375F for 45 minutes or until chicken juices run clear. Top with cheese.

Italian version: In place of onion powder and pepper, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for cheddar.

Mexican version: In place of onion powder and pepper, use 1 tsp. chili powder. Substitute Mexican cheese blend for cheddar.

Yield: 4 servings