Cooking Directions

• Heat the oven to 375°F.
• Stir the soup, water, rice and chili powder in an 11 x 7 x 2-inch baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.
• Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.75 cup water
• 0.75 cup uncooked long grain white rice
• 1 teaspoon chili powder
• 1.25 pounds skinless, boneless chicken breast halves
• 0.25 cup shredded Cheddar cheese