Easy Chicken and Rice Casserole

1 Can Cream of Chicken Soup, 98% Fat Free
2 - 2/3 Cups Water
2 Cups Uncooked rice, I use Jasmine
1/4 Cup Onion, chopped
1/4 Teaspoon Black Pepper
1/4 Teaspoon Sage
1/4 Teaspoon Thyme
4 Boneless, Skinless Chicken Breasts
1 Cup, Cheddar Cheese, grated


Preheat oven to 375°

Combine soup, water, rice, onion and pepper in 9" x 13" glass baking dish or 2 quart casserole. Put the chicken breasts on top of the rice and sprinkle Sage, Thyme and some additional pepper over the chicken. Bake for 45 minutes or until the chicken is no longer pink and 170° internally, when measured with an instant read thermometer. Sprinkle cheese over the rice and chicken, let melt then serve.

Note: It's also great to add 2 Cups of vegetables to the rice mixture.