Ingredients: 1 cans of cream of chicken soup 1 1/3 cups water 3/4 cup uncooked regular white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 4 skinless, boneless chicken breast halves 1 cup shredded cheddar cheese Serves: 4-6

Mix soup, water, rice, onion powder and black pepper in 2-qt. shallow baking dish Top with chicken. Sprinkle chicken win additional pepper Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pik and rice done. Top with cheese. For a Mexican twist: Omit onion powder and pepper. Add 1 tsp. chili powder to soup mixture. Substitute Mexican cheese blend for cheddar For an Italian twist: Omit onion powder and pepper. Add 1 tsp. Italian seasoning, crushed to soup mixture. Substitute 1/3 cup shredded parmesan cheese for cheddar