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- 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Cream of Chicken Soup (regular or low fat)
- 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
- 4 boneless, skinless chicken breast halves (about 1 lb/500 g)
- 1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
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| Mix |
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soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
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| Top |
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with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
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| Bake |
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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.
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