Saucy Chicken, Broccoli and Rice

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups water
1 cup uncooked instant brown rice
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
2 cups frozen broccoli florets
2 tablespoons shredded Parmesan cheese
1. Heat oven to 375°F. Sprinkle chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In 13x9-inch (3-quart) glass baking dish, stir water, rice, thyme, garlic powder, soup, remaining salt and pepper until mixed. Place broccoli evenly over rice mixture. Top with chicken. Cover with foil.
3. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (170°F). Uncover; sprinkle chicken with cheese. Let stand 5 minutes before serving

*Note* I also used pork chops instead of chicken. Also found that needs to cook more like 2 hours than the hour the recipe calls for in order to get the meat done.