Chicken Broccoli Rice Casserole (Dump-and-Bake)

Ingredients

• 1 can (10.5 oz) condensed cream of chicken soup
• 3/4 cup water [probably should be 1.75 cups water] ["The basic water to white rice ratio is 2 cups water to 1 cup rice."]
• 1 cup uncooked long grain white rice
• 1 lb. uncooked chicken breast or tenders diced
• 1 (12.6 oz) bag frozen baby broccoli florets
• 1/2 teaspoon salt and 1/4 teaspoon pepper
• Optional topping: 1/2 cup grated cheddar cheese
• Cook Time: 1 hour at 375℉
• 9 x 13-inch baking dish
• Aluminum foil