- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup water
- 1 cup Pace® Thick & Chunky Salsa
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1 cup frozen whole kernel corn, thawed
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded Mexican cheese blend
- Stir soup, water, salsa, rice, onion powder and corn in 12×8-inch shallow baking dish.
- Top with chicken. Season chicken as desired. Cover.
- Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.