Cheesy Baked Chicken and Rice

1 can Campbells Cream of Chicken soup
1-1/3 cups water
3/4 cup uncooked white regular long-grain rice (NOT instant rice)
1/4 cup minced onion
2 cups frozen peas
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
1 cup shredded cheddar cheese

Directions:
Preheat oven to 375°. Mix soup, water, uncooked rice, onion, pepper, and peas in an 7x11-inch baking dish. Lay chicken breast halves on top. Cover tightly with foil and bake for 45 minutes or until chicken is cooked through and rice is done. Remove the foil and lift out the chicken. Stir rice; sprinkle half the cheese evenly over it and toss lightly. Replace the chicken and sprinkle remaining cheese over top. Return to the oven briefly until cheese is melted. (Serves 4.)

Notes:
The chicken breasts are safely cooked when the meat is not pink and the internal temperature is at least 170°.