southwestern chicken and rice cheese casserole

By beandip

Ingredients

• 1 (10.75oz) can Campbell's Cream of Chicken Soup
• 1 cup water
• 1 cup salsa (thick and chunky works better)
• 3/4 cup uncooked regular long-grain rice (I just buy the dollar kind from wal-mart)
• 1/4 Teaspoon onion powder
• 1/4 Teaspoon garlic powder
• 1 cup frozen corn (again, I LOVE the western family super sweet corn)
• 2-4 chicken breasts (I did 2, the recipe says you can do up to 4)
• 1 cup shredded Mexican cheese blend ( I all ready had medium cheddar, so I will use that)

Preparation

Step 1

1. Stir soup, water, salsa, rice, onion powder, garlic powder, half of the cheese, and corn in a 12x8 shallow cooking dish

2. Top with chicken, you can season chicken how desired, I did lemon pepper

3. Back at 375 degrees F for 45 minutes or until chicken and rice are done. Top with the last of the cheese last 5 minutes so it will melt.