Cheesy Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c frozen mixed vegetables
1 can cream of chicken soup
1/2 c sour cream
1 3/4 c water
1 c shredded cheddar cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done.

Peanut Butter Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 (or more to taste) cups confectioners’ sugar

1. Beat the cream cheese and the butter together.
2. Add the peanut butter and vanilla and continue to mix well.
3. Slowly add the sugar and beat until incorporated.
4. Try not to eat the entire bowl before frosting the cake.

Especially great on top of chocolate cake and brownies.