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.
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.75 cup water0.75 cup uncooked long grain white rice1 teaspoon chili powder1.25 pounds skinless, boneless chicken breast halves0.25 cup shredded Cheddar cheese
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