Chicken Rice Casserole

Modified from Campbell's Crock Pot Recipe book (that comes with the casserole crock)

1 can (10.75 oz) condensed cream of chicken soup

1 1/3 cups water

3/4 cup uncooked white rice

1/2 tsp onion powder

1/4 tsp ground black pepper

2 ups frozen mixed vegetables

1 1/4 lbs skinless, boneless chicken breast halves

1/2 cup shredded cheddar cheese

Stir soup, water, rice, onion powder, black pepper and vegetables in the removable stoneware of the casserole crock pot. Top with chicken. Cover and cook on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked and rice is tender. Top with cheese. Let stand, covered; for 10 minutes. Stir the rice mixture before serving.

Makes 4 servings.