Easy Baked Chicken and Rice Casserole

Ingredients

• 1 cup baby-cut carrots cut in half diagonally
• 2 cups broccoli florets fresh
• 10.8 ounce campbell's® condensed cream of chicken soup healthy request® canned
• 0.3 teaspoon ground pepper black
• 0.3 cup cheese blend shredded italian reduced-fat
• 1 teaspoon penzey's southwest seasoning italian crushed
• 1 tablespoon juice of lemon 
• 0.5 teaspoon onion powder 
• 0.1 teaspoon paprika 
• 0.8 cup regular rice long-grain white uncooked
• 1.3 pounds chicken breast halves boneless skinless
• 1.3 cups water 

Equipment

• oven
• baking pan

Directions

1. Heat the oven to 350 degrees F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish.
2. Place the chicken on the rice mixture. Season the chicken with additional black pepper and sprinkle with the paprika. 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. Cover and let stand for 10 minutes. Stir the rice mixture before serving.