• 1 (10.75 oz.) can of condensed cream of chicken soup
• 1 cup water
• 1 cup thick & chunky salsa
• 3/4 cup uncooked regular long-grain white rice
• 1/2 tsp. onion powder
• 1 cup frozen whole kernel corn, thawed
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded Mexican cheese blend

Stir soup, water, salsa, rice, onion powder and corn in a 12" x 8" shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375° F for 45 minutes or until chicken and rice are done. Top with cheese. Serves four.