Tex Mex Chicken and Rice Bake

By Hortond

Ingredients

• 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 1 soup can 1% milk
• 3/4 (175 mL) cup uncooked regular long-grain white rice
• 1 1/2 tsp (7mL)chili powder
• 1 1/2 cups (375 mL)
• mixture of red and green pepper strips, chopped onion
• 1/2 cup (125 mL) frozen corn
• 5 (about 1 lb/500 g) boneless, skinless chicken breast halves
• 1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)

Preparation

Step 1

1. Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.

2. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.

3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.