Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.Bake for 25 minutes or until the mixture is hot and bubbling.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water1 teaspoon chili powder0.5 teaspoon garlic powder1 cup Pace® Chunky Salsa0.25 cup rinsed, drained, canned black beans1 can (about 15 ounces) whole kernel corn, drained2 cups cubed cooked chicken4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces0.5 cup shredded Cheddar cheese
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