Stir the soup, water, picante sauce, rice, onion powder and corn in a 12 x 8-inch shallow baking dish.Top with the chicken. Season the chicken as desired. Cover the dish.Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup water1 cup Pace® Picante Sauce0.75 cup uncooked regular long grain white rice0.5 teaspoon onion powder1 cup frozen whole kernel corn, thawed1 pound skinless, boneless chicken breast halves0.5 cup shredded Mexican blend cheese (about 2 ounces)
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