1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri