Recipe calls for "chicken broth", which means plain broth (Swanson and some other companies make it in a 14 1/2 ounce can). I tried making it again using the correct broth; however, I found it (like other reviewers) to be too watery -- tortilla chips at the bottom of the bowl helped to soak it up though. Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water). Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes.