1 can Campbell’s Healthy Request Cream of Chicken Soup
3/4 C rice, uncooked
3/4 t chili powder
1 C chopped onion, red and green pepper strip mixture
3/4 C frozen corn
1 pound skinless, boneless chicken breasts
1/4 C reduced-fat shredded Mexican cheese
Mix soup, rice and chili powder in shallow 1-quart baking dish. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
Bake at 400 for about 50 minutes, until chicken is cooked through and rice is tender. Stir rice and let stand 5 minutes before serving.
Sodium: 359 mg.