box (500 mL) CAMPBELL'S® Cream of Chicken Easy Cooking Sauce
cup (175 mL) uncooked long grain rice
½ tsp (7 mL) chili powder
½ cups (375 mL) chopped onion, red and green pepper strip mixture
cup (125 mL) frozen corn
(about 1 lb/500 g) boneless, skinless chicken breasts
cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
. Mix cooking sauce, 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 50 minutes. Remove cover and broil until cheese is golden and bubbly – about 3 minutes. Stir rice and let stand 5 minutes before serving.