Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the soup, water and chili powder in the skillet and heat to a boil.
• Stir in the rice. Place the chicken on the rice mixture. Sprinkle the chicken with additional chili powder and the cheese. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the rice mixture before serving.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves(4 halves)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
• 1.333 cups water
• 1 teaspoon chili powder
• 1.5 cups uncooked instant white rice
• 0.25 cup shredded Cheddar cheese(about 1 ounce)