Heat the oven to 375°F.Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Pace® Picante Sauce0.5 cup water1 cup frozen whole kernel corn, thawed0.75 cup uncooked long grain white rice1.25 pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)0.25 teaspoon paprika0.5 cup shredded Cheddar cheese
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