Cheesy Chicken and Rice Casserole

I had been planning on making my stuffed pasta shells for a couple of weeks, and the day I promised husband I would make them, I realized I was missing a key ingredient and therefore would not be happening. So I started scouring my recipe book to find something I could make with things I already had in my kitchen, and decided that this cheesy chicken and rice casserole would do just nicely!

Ingredients:

1 can cream of chicken soup {side note: I always keep cans of cream of chicken, cream of celery, and cream of mushroom in my pantry... you never know when they will come in handy!}

1 1/3 cups water

3/4 cup uncooked regular white rice 

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese {I didn't happen to have cheddar but I had a cheddar jack mix so I used that and it was still delish!}

Stir soup, water, rice, onion powder, black pepper, and vegetables in 11x8 shallow baking dish.

Top with chicken. Season chicken as desired. Cover.

Bake at 375 degrees for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.