Spanish Rice & Chicken

Spanish Rice & Chicken 

INGREDIENTS

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup salsa
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup uncooked long-grain white rice
• 4 boneless chicken breast halves
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black beans, washed (optional)

METHOD

1. 1
   Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
2. 2
   Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
3. 3
   Cover tightly with casserole lid or foil.
4. 4
   Bake at 375°F for 45 minutes or so.
5. 5
   Sprinkle with cheese.