Tex Mex Chicken And Rice Bake

• 1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
• 1 (10 1/2 ounce) soup can 1% low-fat milk
• 3/4 cup uncooked long-grain white rice
• 1 1/2 teaspoons chili powder
• 1 1/2 cups mixture of red and green pepper strips, chopped onion
• 1/2 cup frozen corn
• 4 boneless skinless chicken breast halves
• 1/2 cup shredded tex mex cheese (or Cheddar and Monterey Jack mixture)

1. Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
2. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
3. Bake at 400u0b0F (200u0b0C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.

lowfat condensed cream of chicken soup, milk, longgrain white rice, chili powder, red, frozen corn, chicken, cheese

Taken from www.food.com/recipe/tex-mex-chicken-and-rice-bake-465871 (may not work)