Indian Time - A Voice from the Eastern Door

Ingredients

1 can (10 oz/284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

1 soup can 1% milk

3/4 (175 mL) cup uncooked regular long-grain white rice

1 1/2 tsp (7mL) chili powder

1 1/2 cups (375 mL) mixture of red and green pepper strips, chopped onion

1/2 cup (125 mL) frozen corn

4 (about 1 lb/500 g) boneless, skinless chicken breast halves

1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)

Directions

1. Mix soup, milk, 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 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.